TITLE:
Determination of Seven Volatile N-Nitrosamines in Fast Food
AUTHORS:
Mohammad Al-Kaseem, Zaid Al-Assaf, François Karabeet
KEYWORDS:
GC-FID; N-Nitrosamines; Fast Food; Meat; Autoclave
JOURNAL NAME:
Pharmacology & Pharmacy,
Vol.5 No.2,
February
19,
2014
ABSTRACT: In this study, various fast food samples, including raw meat, cured meat,
grilled meat, fried meat, smoked meat and canned meat products, were analyzed for the determination of the seven volatile
N-nitrosamines. The samples were treated with an aqueous sodium hydroxide
(NaOH) by autoclaving at 121°C for 10 min and extracted by liquid-liquid
extraction with dichloromethane, and then the nitrosamines were pre-concentrated by using activated silica. Then, gas
chromatography coupled with flame ionization detector was used for the
separation and determination of the different nitrosamines contained in a real
sample. The applied method allowed the determination of nitrosamine compounds
at trace levels with limit of detection ranging from 0.077 to
0.18 ppb, and quantitation limits were from
0.26 to 0.60 ppb for all nitrosamines. The total concentrations of the seven nitrosamines
in the studied meat samples ranged from 2.60 to 13.28 μg/kg.