Determination Method of Volatile N-nitroso Compounds

Abstract

Abstract: The present paper reviews various sample preparation methods and quantitative methods for determination of volatile N-nitroso compounds. The methods of sample preparation include distillation, heating digestion and adsorption for separation, and thin layer chromatography, column chromatography and supercritical fluid extraction for purification of volatile N-nitroso compounds. And a simple sample preparation method, namely solid micro-extraction, is also reviewed. Quantitative and qualitative methods including spectrophotometry, thin layer chromatography, gas chromatography, liquid chromatography and micellar electrokinetc capillary chromatography are introduced.

Key words: N-nitroso compound, N-nitrosamine, analysis method

WEI Fa-Shan, XU Xing-Lian, ZHOU Guang-Hong. Determination Method of Volatile N-nitroso Compounds[J]. FOOD SCIENCE, 2008, 29(7): 479-484 https://doi.org/

[1]	CAO Jiamin, LI Xuechen, XU Jiahao, YANG Yong, HUI Teng. Formation of Tetrahydro-β-Carbolines in Thermally Processed Foods and Their Detection Methods [J]. FOOD SCIENCE, 2026, 47(1): 327-335.
[2]	CHEN Houyin, ZHONG Kui, YUN Zhenyu, SHI Bolin, WANG Houyin, ZHANG Yao, ZHANG Lihan, HE Xiaoning, XIANG Yake, ZHAO Lei. Establishment of Sensory Wheel and Quantitative Descriptive Profile for Pixian Douban [J]. FOOD SCIENCE, 2025, 46(3): 179-186.
[3]	NIU Junjie, SHI Bolin, ZHONG Kui, LI Hongliang, WEN Ting, WANG Houyin, AN Zhicong, GAO Haiyan, ZHAO Lei. Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods [J]. FOOD SCIENCE, 2024, 45(23): 311-320.
[4]	YUAN Liping, LEI Zhendong, WANG Huanhuan, QIN Xinxue, YANG Shuya, WEN Xiaoju, WU Weihe, NI Dejiang, CHEN Yuqiong. Comprehensive Evaluation of Tea Cultivars Suitable for Matcha Production Using Multivariate Statistical Analysis [J]. FOOD SCIENCE, 2023, 44(24): 229-234.
[5]	SUN Ming, GU Qihui, ZHANG Jumei, GUO Weipeng, WU Huiqing, ZHANG Youxiong, WEI Xianhu, WU Qingping. Determination of N-Nitrosamine Disinfection By-products in Drinking Water by Ultra-high Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry [J]. FOOD SCIENCE, 2022, 43(2): 310-315.
[6]	YANG Yifang, YU Qinxin, XIAO Zihan, WANG Yilun, LIU Yuxuan, HUANG Xiaohong, YANG Yong. Progress in Understanding the Effect of Lipid Oxidation on the Formation of Four Types of Harmful Substances in Meat Products [J]. FOOD SCIENCE, 2021, 42(21): 355-364.
[7]	DAI Yujie, GUAN Rongfa, HUANG Haizhi, SUN Yujing, HE Rongjun, YANG Kai, CAI Ming. Determination of Eight Volatile N-Nitrosamines in Chinese Bacon by Modified QuEChERS and Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(20): 266-273.
[8]	LI Xiuming, YANG Hua, WANG Yang, QIU Hongbo, WU Chenyan, XIONG Fengjiao, LIU Jingjing, MA Lizhen. Inhibitory Effect of Mixed Cultures of Lactic Acid Bacteria on N-nitrosamine Production during Sausage Fermentation [J]. FOOD SCIENCE, 2020, 41(6): 131-138.
[9]	LI Xiuming, LIU Jingjing, YAN Lijuan, YANG Hua, WANG Yang, MA Lizhen. Inhibition Mechanism and Application of Lactic Acid Bacteria on N-Nitrosamine Formation [J]. FOOD SCIENCE, 2020, 41(2): 141-147.
[10]	LI Limei, FENG Yunxiao, HE Jingang, QIAN Xun, ZHANG Shaojun, GUAN Junfeng. Establishment of Comprehensive Quality Evaluation System for ‘Xuehua’ Pear Wine [J]. FOOD SCIENCE, 2020, 41(17): 23-28.
[11]	ZHOU Yajun, WANG Qiuying, MA Yongqiang, CHEN Yan, WANG Shujie. Effects of Three Amino Acids on Quality and N-Nitrosamine Formation of Western-style Smoked Sausage [J]. FOOD SCIENCE, 2020, 41(16): 29-36.
[12]	XIONG Fengjiao, MA Lizhen, WANG Yang, LIANG Liya, YANG Hua, LI Shuangyan. Effects of Oils on the Formation of N-Nitrosamines in Model Nitrosation System [J]. FOOD SCIENCE, 2018, 39(18): 21-28.
[13]	WANG Qian, LI Lu, WANG Jiayi, ZHANG Juan, WANG Yuanyifei, DING Wu. Rapid Detection of Ningxia Small-Tailed Han Sheep Meat Adulterated with Duck by Electronic Nose Combined with GC-MS [J]. FOOD SCIENCE, 2017, 38(20): 222-228.
[14]	FENG Yajing, ZHANG Zhiye, LI Shuguo. Electrochemical Analysis for Rapid Determination of Benzo(a)pyrene in Barbecued Foods [J]. FOOD SCIENCE, 2017, 38(16): 205-209.
[15]	CAI Lufeng, LI Na, DU Sha, TAN Ya, LI Ke, WANG Yuanliang. Progress in Hazards, Synthesis and Inhibition of N-Nitroso Compounds in Vitro and in Vivo [J]. FOOD SCIENCE, 2016, 37(5): 271-277.

Determination Method of Volatile N-nitroso Compounds

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments