Determination of Seven N-nitrosamines in Agricultural Food Matrices Using GC-PCI-MS/MS

被引:1
作者
Jung-eun Seo
Jong-eun Park
Jee-yeon Lee
Hoonjeong Kwon
机构
[1] Seoul National University,Department of Food and Nutrition
[2] Korea Health Industry Development Institute,Bureau of Health Industry Policy
[3] Seoul National University,Research Institute of Human Ecology
来源
Food Analytical Methods | 2016年 / 9卷
关键词
N-nitrosamine; Gas chromatography; Tandem mass spectrometry; Agricultural food; Method validation; Solid-supported liquid-liquid extraction;
D O I
暂无
中图分类号
学科分类号
摘要
The quantitative analytical methods for seven N-nitrosamines including N-nitrosodimethylamine (NDMA), N-nitrosomethylethylamine (NMEA), N-nitrosodiethylamine (NDEA), N-nitrosodibutylamine (NDBA), N-nitrosopiperidine (NPIP), N-nitrosopyrrolidine (NPYR), and N-nitrosomorpholine (NMOR) were established for agricultural food matrices. Four food matrices were used for the method development: rice soup as a fatless solid matrix, apple juice as a fatless liquid matrix, corn oil as a fat-rich liquid matrix, and 20 % alcohol as an alcohol matrix. A combination of solid-supported liquid-liquid extraction (SLLE) using Extrelut NT and a solid phase extraction (SPE) using Florisil was employed for fatless matrices. For an alcohol matrix, only SLLE was used without SPE, and liquid-liquid extraction (LLE) was established for a fat-rich matrix. The extract was analyzed by gas chromatography-positive chemical ionization-tandem mass spectrometry (GC-PCI-MS/MS) using ammonia gas as an ion source. Linearity, recovery, repeatability, inter-day precision, reproducibility, and uncertainty were evaluated for method validation using four matrices. Method detection limits for all of the investigated N-nitrosamines were ranged from 0.10 to 0.18 μg/kg for the rice soup, from 0.10 to 0.19 μg/kg for the apple juice, 0.10 μg/kg for the corn oil, and from 0.10 to 0.25 μg/kg for 20 % alcohol, depending on N-nitrosamines. Established methods were applied to determine seven N-nitrosamines in some agricultural food products.
引用
收藏
页码:1595 / 1605
页数:10
相关论文
共 81 条
[1]  
Fiddler W(1981)Investigations of edible oils for volatile nitrosamines J Food Sci 46 603-605
[2]  
Pensabene J(1975)The reliability of a procedure for the determination of nitrosamines in food Food Cosmet Toxicol 13 307-312
[3]  
Kimoto W(1975)Inhibition of n‐nitrosamine formation in model food systems J Food Sci 40 981-984
[4]  
Goodhead K(2007)Gas chromatographic determination of N-nitrosamines in beverages following automatic solid-phase extraction J Agric Food Chem 55 9758-9763
[5]  
Gough TA(2011)Gas chromatographic determination of N-nitrosamines, aromatic amines, and melamine in milk and dairy products using an automatic solid-phase extraction system J Agric Food Chem 59 7519-7526
[6]  
Gray J(1979)Occurrence, formation and precursors of N-nitroso compounds in the Japanese diet IARC Sci Publ 31 481-492
[7]  
Dugan L(2012)Determination of volatile nitrosamines in grilled lamb and vegetables using comprehensive gas chromatography–Nitrogen chemiluminescence detection Food Chem 135 2215-2220
[8]  
Jurado-Sánchez B(1956)The production of malignant primary hepatic tumours in the rat by feeding dimethylnitrosamine Br J Cancer 10 114-232
[9]  
Ballesteros E(2003)Simultaneous determination of nitrite and nitrate in water by chemiluminescent flow-injection analysis Anal Chim Acta 495 225-68
[10]  
Gallego M(1972)Ascorbate-nitrite reaction: possible means of blocking the formation of carcinogenic N-nitroso compounds Science 177 65-3273