ANALYSIS OF VOLATILE N-NITROSAMINES IN ALCOHOLIC BEVERAGES

A rapid extraction procedure for the analysis of volatile N-nitrosamines in alcoholic beverages is described. The technique involves liquid-liquid extraction, using dichloromethane, on a Preptube followed by concentration of the eluate and analysis on a gas chromatograph interfaced to a Thermal Energy Analyser. Detection limits, based on a 15-ml sample, vary from 0·2 μg/litre for N-nitrosodimethylamine (NDMA) to 0·5 μg/litre for N-nitrosopyrrolidine. Volatile nitrosamines were not found in any of the wines, sherries, liqueurs, brandies, gins, vodkas and rums that were analysed. All 18 brands of domestic and imported beer contained NDMA, at levels ranging from 0·4 to 7·0 μg/litre and six out of seven brands of Scotch whisky were also shown to contain NDMA, at levels between 0·3 2·0 μg/litre. © 1979.