A rapid and sensitive evaluation of nitrite content in Saudi Arabian processed meat and poultry using a novel ultra performance liquid chromatography–mass spectrometry method

Abstract

Quantitative assessment of nitrite (NO) anion was performed using a newly developed high throughput ultra performance liquid chromatography-mass spectrometric (UPLC-MS) method. The nitrite determination with the proposed method using micellar mobile phase was unknown. Selected ion reaction mode using negative electrospray ionization was adopted for the identification and quantitative analysis of nitrite. The chromatographic separation was performed using BEH C-18 column and a micellar mobile phase consisted of sodium dodecyl sulphate and acetonitrile in ratio 30:70 was used. The elution of nitrite anion was accomplished in less than 1 min. Under the optimal analysis conditions, the linearity of the developed method was checked in the concentration range of 0.5-20 mg kg NO with an excellent correlation coefficient of 0.996. The precisions of the method with relative standard deviation <2% was observed when standard at concentration of 1 mg kg was used. The limit of detection and limit of quantitation of the developed mass spectrometric method was found to be 0.114 and 0.346 mg kg, respectively. The developed UPLC/MS method was applied to quantify this anion in processed meats and poultries from various super market of Saudi Arabia (Riyadh region). The recoveries of the nitrite in the various samples were found in the range of 100.03-103.5%.

Choices of chromatographic methods as stability indicating assays for pharmaceutical products: A review

“…Some studies utilised HPLC in method development followed by LC-MS for compound identification. HPLC and LC-MS were selected in forced degradation impurities profiling due to its high precision, accuracy, specificity, selectivity, resolution and capacity ( Marin and Barbas, 2004 ; Ramesh et al., 2014 ; Ramisetti and Kuntamukkala, 2014 ; Bhardwaj and Singh, 2008 ; Siddiqui et al., 2014 , 2018 ; Wabaidur et al., 2013 , 2015 ; Hakami et al., 2020 ). High temperatures and gases source were reported to result in higher sensitivity due to the ionic evaporation ( Khan et al., 2016 , 2020 ; Wabaidur et al., 2016 ).…”

The Abilities of Different Lactic Acid Bacterial Stains to Deplete Nitrite Level in MRS and M17 Broth

“…In some kinds of raw food, the presence of nitrite reduces the growth and multiplication of bacteria such as Staphylococcus aureus, E. coli, and Listeria monocytogenes, while the presence of nitrite has no effect on the growth and survival of other lactic acid bacteria strains [2,3]. Numerous studies have shown that nitrite may contaminate food when it is created by an organism that converts nitrate to nitrite or when it is added to food as an additive [4]. In comparison to nitrate, the content of nitrite in groundwater or surface water is usually minimal [5].…”