Analytical methodology for sample preparation, detection, quantitation, and confirmation of N-nitrosamines in foods
Hotchkiss, J.H.
Journal - Association of Official Analytical Chemists 64(5): 1037-1054
1981
ISSN/ISBN: 0004-5756 PMID: 7026526 Document Number: 169013
Significant advances have been made over the past decade in methodology for the analysis of foods and other samples for volatile N-nitrosamines. Procedures for the isolation, cleanup, and concentration of N-nitrosamines were developed and applied to a broad range of food types. Several chromatographic techniques and systems have also been developed which are capable of resolving AT-nitrosamines in complex mixtures in a single run, and the use of highly selective detectors has decreased sample preparation time while increasing sensitivity and precision. Unequivocal confirmation of N-nitrosamines in foods can now be achieved by mass spectrometry at low to sub-μg/kg levels. However, further development of methodology for nonvolatile N-nitroso compounds is needed. This review paper discusses these and other topics related to the analysis of foods for N-nitrosamines.