[Development and application of gas chromatographymass spectrometry method for quantitive determination of volatile N-nitrosamines in smoked meat products].

Autor:	Zaytseva NV; Federal Scientific Center for Medical and Preventive Health Risk Management Technologies, Perm'.; Perm State Medical University named after academician E.A. Wagner., Ulanova TS; Non-Commercial Organization «Russian Union of Juice Producers» (RSPS), Moscow.; Perm National Research Polytechnic University., Nurislamova TV; Non-Commercial Organization «Russian Union of Juice Producers» (RSPS), Moscow.; Perm National Research Polytechnic University., Popova NA; Federal Scientific Center for Medical and Preventive Health Risk Management Technologies, Perm'., Mal'tseva OA; Federal Scientific Center for Medical and Preventive Health Risk Management Technologies, Perm'.
Jazyk:	ruština
Zdroj:	Voprosy pitaniia [Vopr Pitan] 2018; Vol. 87 (5), pp. 102-110. Date of Electronic Publication: 2018 Sep 13.
DOI:	10.24411/0042-8833-2018-10059
Abstrakt:	The article presents the results of experimental studies on the development of highly sensitive and selective chromatography-mass spectrometry technique for the determination of 9 N-nitrosamines in food samples (sausage products) using distillation and an automatic solid-phase extraction system on Coconut cartridges for sample preparation. In the elaborated conditions of sample preparation (distillation and solid-phase extraction) and chromatography-mass spectrometric analysis, we achieved a high recovery and efficiency of the separation of nine N-nitrosamines. The quantitation limit was at level of 0.0002 mg/kg with maximum error not exceeding 19%. The complex use of the distillation of N-nitrosamines with the addition of potassium hydroxide in combination with the optimal elution scheme for solid-phase extraction and concentrating the distillate into a Coconut carbon cartridge of 6 ml ensures the recovery of N-nitrosamines from the food product sample (sausage products) up to 93.2-100%. The process of approbation of the chromatography-mass spectrometric method in the samples of food products (sausage products) of various manufacturers revealed the content of N-nitrosamines in the concentration range 0.00029±0.000055÷0.350±0.05 mg/kg. The conducted studies of the content of the sum of highly toxic N-nitrosamines (N-nitrosodimethylamine, N-nitrosodiethylamine) made it possible to disclose that in sample No. 5 the maximum allowable concentration was exceeded by 47 times, in samples No. 2 and 16, to 57.5 and 22.9 times and in sample No. 4 to 88 times, respectively. Competing Interests: The authors declare no overt and potential conflict of interest related to the publication of this article. (Copyright© GEOTAR-Media Publishing Group.)
Databáze:	MEDLINE
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