The reliability of a procedure for the determination of nitrosamines in food

Goodhead, Kenneth; Gough, T.A.

doi:10.1016/s0015-6264(75)80290-2

Cited by 27 publications

(12 citation statements)

References 16 publications

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“…Recoveries were in all cases within the range normally obtainable by the following procedure for the extraction of the nitrosamines, which was used in both laboratories (Goodhead and Gough 1975): 500g of salt-preserved food product is comminuted and slurried in a total of 500 ml of water, inclusive of that originally present. To this are added 200g of sodium chloride and 2 anti-foam tablets.…”

Section: Methodsmentioning

confidence: 99%

Volatile Nitrosamines in Some Traditional Southern Chinese Food Products

Huang

Gough

et al. 1977

Journal of Food Safety

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Previous epidemiological studies of nasopharyngeal carcinoma suggest that traditional food items, particularly salted fish, consumed by southern Chinese may play a role in the cause of the high frequency of the disease among them. We report here the results of an analysis by combined gas chromatography and high resolution mass spectrometry of six types of salted fish and ten other items of traditional southern Chinese salted food products for the presence of volatile nitrosamines. Only N‐nitroso‐dimethylamine (NDMA) was detected in some of the samples of salted fish examined. No volatile nitrosamine other than those added as internal standards was detected in any of the others.

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Section: Methodsmentioning

confidence: 99%

Volatile Nitrosamines in Some Traditional Southern Chinese Food Products

Huang

Gough

et al. 1977

Journal of Food Safety

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“…19 The meals were cooked conventionally and ready prepared meals treated as directed by the manufacturers. Clean-up of the samples was by steam distillation and extraction into dichloromethane, followed by evaporation to small bulk to concentrate any nitrosamines.…”

Section: Methodsmentioning

confidence: 99%

An examination of some foodstuffs for the presence of volatile nitrosamines

et al. 1977

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Over 500 samples of foodstuffs, including meat, fish and dairy products, vegetables, fruit and soups have been examined for the presence of volatile nitrosamines. Cooked complete meals were studied in order to assess the possibility of interactions of the constituents which could result in nitrosamine formation. The extracts of foods wem subjected to gas chromatography and the presence of nitrosamines confumed using on-line high resolution mass spectrometry. The most frequently occurring nitrosamines were N-nitrosodimethylamine and N-nitrosopyrrolidine which were present in many cooked bacon samples. N-nitrosodimethylamine also occurred in some other meat products, but other nitrosamines were rarely found. N-nitrosodimethylamine also occurred in fish and cheese, but neither this nitrosamine nor any other was found above the detection limit of 1 pg/kg in any of the other foods.

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“…Details of the procedure have been published. 13 The extracts were screened by gas chromatography using a Coulson electrolytic conductivity detector in the reductive mode.14 Extracts giving positive results, other than for the internal standard were subjected to combined gas chromatography and high resolution mass spectrometry for confirmation. The chromatograph consisted of two conventional packed polar columns in series, with facilities for solvent venting at the exit from the first column.…”

Section: Methodsmentioning

confidence: 99%

Occurrence of volatile nitrosamines in spice premixes

Gough¹,

Goodhead²

1975

J Sci Food Agric

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Nitrosamines have been found in spice-curing salt premixes which were used in meat products. A number of premixes were analysed using gas chromatography and high resolution mass spectrometry and the presence of N-nitrosopiperidine was confirmed in the majority of the premixes. After storage for 6 months levels of N-nitrosopiperidine had increased in most instances, and N-nitrosopyrrolidine was detected in several samples.

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The reliability of a procedure for the determination of nitrosamines in food

Cited by 27 publications

References 16 publications

Volatile Nitrosamines in Some Traditional Southern Chinese Food Products

Volatile Nitrosamines in Some Traditional Southern Chinese Food Products

An examination of some foodstuffs for the presence of volatile nitrosamines

Occurrence of volatile nitrosamines in spice premixes

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