Development and Validation of GC-FID Method for the Determination of Volatile N-nitrosamines in Meat

摘要

In this study, a simple analytical method based on gas chromatography coupled with flame ionization detector (GC-FID) was developed for the determination of seven volatile nitrosamines (N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosodi-n- propylamine, N-nitrosopyrrolidine, N-nitrosopiperidine, N-nitrosodi-n-butylamine, N-nitrosomethyethylamine) in meat. Various meat samples, including raw meat, cured meat, grilled meat, fried meat, smoked meat and canned meat products, were treated with an aqueous sodium hydroxide (NaOH) by autoclaving at 121°C for 10 min and extracted by liquid-liquid extraction with dichloromethane, then the nitrosamines were pre-concentrated using activated silica. Quantitative analyses were carried out for the analytes after the chromatographic separation on a optima-XLB Capillary Column (30 m x0.25 mm I.D.x0.25 film thickness (df). The limits of quantification (LOQs) for the seven volatile nitrosamines were in the range 0.26 to 0.6 μg/kg. The mean recoveries at the three spiked levels were from 82% to 105.5%, with the relative standard deviations (RSDs) between 2.80% and 4.40%. The method is accurate, rapid and sensitive, and can be used for the inspection of meat products.