Document Detail

Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography-nitrogen chemiluminescence detection.
MedLine Citation:
PMID:  20816717     Owner:  NLM     Status:  MEDLINE    
An optimized method was developed for the extraction, pre-concentration and analysis of nitrosamines (NAs) in various meat products. Values of reproducibility, linearity, limit of detection (LOD) and limit of quantitation (LOQ) for six NA standards (N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosodi-n-propylamine, N-nitrosopyrrolidine, N-nitrosopiperidine, N-nitrosodi-n-butylamine) were determined. The LODs using this method were between 1.66-3.86 and LOQs between 6.96-16.71 μg L(-1). The screening of four different types of meat samples (sausage, salami, sucuk and doner kebab) showed that all samples contained levels of various NAs, identified with high confidence using comprehensive gas chromatography (GCxGC) and a fast responding element specific nitrogen chemiluminescence detector (NCD). The sum of the six NAs were highest in the doner kebab samples, being between 0.51-16.63 μg kg(-1) and were lowest in the sausage samples at 0.45-2.93 μg kg(-1). The described method is simple, rapid, selective and sensitive.
Mustafa Z Ozel; Fahrettin Gogus; Sibel Yagci; Jacqueline F Hamilton; Alastair C Lewis
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2010-09-08
Journal Detail:
Title:  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association     Volume:  48     ISSN:  1873-6351     ISO Abbreviation:  Food Chem. Toxicol.     Publication Date:  2010 Nov 
Date Detail:
Created Date:  2010-10-11     Completed Date:  2011-01-25     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8207483     Medline TA:  Food Chem Toxicol     Country:  England    
Other Details:
Languages:  eng     Pagination:  3268-73     Citation Subset:  IM    
Copyright Information:
Crown Copyright © 2010. Published by Elsevier Ltd. All rights reserved.
The University of York, Department of Chemistry, Heslington, York, UK.
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MeSH Terms
Chemiluminescent Measurements / methods
Chromatography, Gas / methods*
Environmental Monitoring
Food Contamination / analysis*
Great Britain
Limit of Detection
Meat Products / analysis*
Nitrosamines / analysis*
Reg. No./Substance:

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