Establishment of Methods in Nine Kinds of Volatile N-nitrosamines Determination in Meat Products

被引：0
|
作者：
Zhang J. [1 ]
Ma L. [1 ]
Zhang T. [3 ]
Yang H. [1 ]
机构：
[1] College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin
[2] College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin
[3] College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801, Shanxi
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 05期
关键词：
Extraction conditions; Meat product; N-nitrosamines; Solid-phase extraction; Ultrasonic extraction;
D O I：
10.16429/j.1009-7848.2020.05.034
中图分类号：
学科分类号：
摘要：
Methods of solid phase extraction and liquid chromatography with ultraviolet detection (SPE-HPLC-UV) for simultaneous determination in meat products of 9 kinds of N-nitrosoamines (NDMA, NMEA, NDEA, NDPA, NDBA, NPIP, NPYR, NMOR and NDpheA) were established. Using dichloromethane as extraction reagent to investigate the effect of extraction consisting of extraction time, solvent amount and extraction power, compared the purification effect of C18, neutral alumina and activated carbon for ultrasonic extraction of sample. The results showed that using 40 mL dichloromethane, 400 W, extract 20 min, the peak area of N-nitrosamines reached the maximum. And finally through the recovery experiment selected activated carbon solid-phase extraction as sample purification. The recovery of the method was 86%-99%, and the precision was 1.19%-3.42%, the method is simple and rapid, with good sensitivity, repeatability, and can be applied to simultaneous determination of content in meat products of 9 kinds of N-nitrosamines compounds. © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：276 / 282
页数：6
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