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Further survey of cured meat products for volatile N-nitrosamines

Panalaks, T.; Iyengar, J.R.; Donaldson, B.A.; Miles, W.F.; Sen, N.P.

Journal - Association of Official Analytical Chemists 57(4): 806-812

1974

ISSN/ISBN: 0004-5756
PMID: 4420798
Document Number: 12
Eighty samples of various kinds of cured meat products were analyzed for volatile nitrosamines. Nitrosopyrrolidine (NPy) was determined by using thin layer chromatography and simple dialkylnitrosamines were measured by using a gas-liquid chromatographic (GLC) method with a Coulson electrolytic conductivity detector (pyrolytic mode). Seventeen samples contained 13–105 ppb NPy; 29 samples contained 2–35 ppb dimethylnitrosamine (DMN) ; 9 samples contained 2-25 ppb diethylnitrosamine (DEN). In a few cases the identities of NPy, DMN, and DEN were confirmed by GLC-mass spectrometry.

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Further survey of cured meat products for volatile N-nitrosamines

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