Quantitative Determination of Volatile N -Nitrosamines in Meat Products Using Gas Chromatography Coupled to an Ion Mobility Spectrometer with an Ammonia Dopant.

Autor:	Wang C; College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China., Duan L; College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China., Yang B; College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China., Ye Z; College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China., Yu J; College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China., Liu J; College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China., Zheng X; College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China., Yang Q; College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China., Jing G; College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China., Liu W; College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China., Li W; College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China., Liu W; College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China.
Jazyk:	angličtina
Zdroj:	Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Oct 30; Vol. 72 (43), pp. 24101-24108. Date of Electronic Publication: 2024 Oct 17.
DOI:	10.1021/acs.jafc.4c07826
Abstrakt:	Herein, we develop a novel method using gas chromatography-ion mobility spectrometry (IMS) with an ammonia dopant for the determination of volatile N -nitrosamines in meat products. The IMS system was implemented with Fourier deconvolution multiplexing to simultaneously improve the resolving power and sensitivity. The ammonia dopant mitigated the formation of N -nitrosamine dimer ions, suppressing the ionization of interferents and shifting the reactant peak from hydrated protons to hydrated ammonium ions. The ammonium adduct product ions of N -nitrosamines were confirmed using time-of-flight mass spectrometry. The instrument limits of detection and quantitation for nitrosamines were 0.78-1.79 and 2.60-5.82 ng/mL, respectively, with recoveries between 71.39% and 110.59% using a simple water distillation method. The developed method showed satisfactory performance when applied to the detection of nitrosamines in various meat products.
Databáze:	MEDLINE
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