Use of vacuum distillation and gas chromatography-mass spectrometry for determination of low levels of volatile nitrosamines in meat products.
Use of vacuum distillation and gas chromatography-mass spectrometry for determination of low levels of volatile nitrosamines in meat products.
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使用真空蒸馏和气相色谱-质谱法测定肉制品中低含量的挥发性亚硝胺。
DOI：
10.1021/jf60177a011
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发表时间：
1971
影响因子：
6.1
通讯作者：
J. Althorpe
中科院分区：
文献类型：
--
作者：
G. Telling;T. Bryce;J. Althorpe
建立了肉制品中挥发性亚硝胺的真空蒸馏-气相色谱-质谱联用分析方法。该技术的检测下限范围从25 ppb的A-亚硝基二甲胺（DMN）到65 ppb的W-亚硝基二戊胺。该技术已被用于筛选七种类型的肉类产品中挥发性亚硝胺的存在，所有结果均为阴性。本文还讨论了某些个别亚硝胺，包括DMN，可以检测到< 10 ppb的水平的技术。
A method is described for the identification and de-termination of volatile nitrosamines in meat products based on vacuum distillation linked with gas chromatography-mass spectrometry. Lower limits of detection for the technique range from 25 ppb for A-nitrosodimethylamine (DMN) to 65 ppb for W-nitrosodipentylamine. The technique has been used to screen seven types of meat products for the presence of volatile nitrosamines, and all results were negative. The paper also discusses techniques by which certainindividual nitrosamines, including DMN, can be detected at levels of< 10 ppb.