Determination of Seven Volatile N-Nitrosamines in Fast Food

Abstract

In this study, various fast food samples, including raw meat, cured meat, grilled meat, fried meat, smoked meat and canned meat products, were analyzed for the determination of the seven volatile N-nitrosamines. The samples were treated with an aqueous sodium hydroxide (NaOH) by autoclaving at 121˚C for 10 min and extracted by liquid-liquid extraction with dichloromethane, and then the nitrosamines were pre-concentrated by using activated silica. Then, gas chromatography coupled with flame ionization detector was used for the separation and determination of the different nitrosamines contained in a real sample. The applied method allowed the determination of nitrosamine compounds at trace levels with limit of detection ranging from 0.077 to 0.18 ppb, and quantitation limits were from 0.26 to 0.60 ppb for all nitrosamines. The total concentrations of the seven nitrosamines in the studied meat samples ranged from 2.60 to 13.28 µg/kg.

Comparison of the effects of microwave cooking by two conventional cooking methods on the concentrations of polycyclic aromatic hydrocarbons and volatile N‐nitrosamines in beef cocktail smokies (smoked sausages)

“…Al‐Kaseem et al. (2014)evaluated various types of meat(raw, cured, grilled, fried, smoked, and canned meat products) to detect and measure N‐nitrosamines (NDMA, NDEA, NDPA, NDBA, NPYR, and NPIP). Their results indicated no significant difference in the quantity of various nitrosamines in the raw meat samples, but the amount of these compounds was significantly changed by application of thermal treatments.…”

“…After adding 100 µl octane to the drying hamper solvent, the eluate solutions were concentrated by a K‐D concentrator using nitrogen gas flow to 1 ml. Finally, 1‐µl standard solution was injected by GC‐FID (Al‐Kaseem et al., 2014).…”

Analysis of Nitrosamines in Processed Meat Products in Medan City by Liquid Chromatography-Mass Spectrometry

“…The nitrogen generator was turned on until it is ready to produce nitrogen gas used for mass spectrometry detectors. Then high performance liquid chromatography (Agilent 1290 HPLC) mass spectrometry (ABSciex API 4000 Q TRAP type) was turned on, by: turning on the mass spectrometry detector, setting positive detection, leaving it for a while until the mass spectrometry conditions become vacuum, run the pump on the type mixture of mobile phase, comparison of ratio mobile phase and predetermined mobile phase flow rate, as well as column oven temperature set at predetermined conditions, then the mobile phase was flowed until a stable pressure was obtained, which indicates that the high-performance liquid chromatography system of mass spectrometry has been stable and ready used for analysis [14].…”

“…Nitrosamine analysis in food can be done by high-performance liquid chromatography and gas chromatography with a detector system. The method of high-performance liquid chromatography using mass spectroscopy is very selective and sensitive and can be used as an alternative method compared to other chromatographic methods [12], [13], [14], [15], [16].…”

Synthesis and analysis of isotopically stable labeled nitrosamines as mass spectrometry standards for drug impurity quality control

“…Additionally, nitrosamines have also been discussed in public because of their easy formation in food, such as fast food 10 or barbecue meals, 11 or in rubber products, such as condoms 12 . All these factors place urgency to solve and improve the nitrosamine impurity quantification methods in an accurate manner.…”