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The occurrence of volatile N-nitrosamines in Estonian meat products
| Content Provider | Semantic Scholar |
|---|---|
| Author | Yurchenko, Sergei Mölder, Uldo |
| Copyright Year | 2007 |
| Abstract | Abstract N -Nitrosamines (NAs) are a group of carcinogens, which have been detected in various meat products. The level of five NAs, namely N -nitrosodimethylamine, N -nitrosodiethylamine, N -nitrosodibutylamine, N -nitrosopiperidine, and N -nitrosopyrrolidine was determined in 386 various samples of meat during 2001–2005. Raw, fried, grilled, smoked, pickled, and canned meat products were analyzed. For a sample cleaning the two-step solid-phase extraction with Extrelut and Florisil sorbents was used. NAs were separated by gas chromatography and detected by positive-ion chemical ionization using ammonia as reagent gas. The HP 6890 Plus GC/HP 5973 MSD was used in the selected ion-monitoring mode with pulsed splitless injection. In this work, the limit of detection and the limit of quantitation of NA were approximately 0.09 and 0.29 μg/kg, respectively, with about 85% recovery. NDMA was noted in above 88% of samples, NDEA in 27%, NPYR in 90%, NPIP in 65%, and NDBA in 33% at the mean levels of 0.85, 0.36, 4.14, 0.98, and 0.37 μg/kg, respectively. The level of total volatile NAs with the mean of 3.97 μg/kg was calculated. |
| Starting Page | 1713 |
| Ending Page | 1721 |
| Page Count | 9 |
| File Format | PDF HTM / HTML |
| DOI | 10.1016/j.foodchem.2005.10.017 |
| Volume Number | 100 |
| Alternate Webpage(s) | http://tera.chem.ut.ee/~ivo/Chrom_MS/NNM_2007_Abstract_Tables_.pdf |
| Alternate Webpage(s) | https://doi.org/10.1016/j.foodchem.2005.10.017 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
