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Determination of Nine Volatile N-nitrosamines by Gas Chromatography Mass Spectrometry in Traditional Chinese Sausage

LI Ling，XU Xing-lian，ZHOU Guang-hong   

  1. 1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095,
    China；2. College of Life Science and Biotechnology, Linyi University, Linyi 276000, China
  • Online:2013-07-25 Published:2013-08-02

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Abstract:

An analytical method was developed to detect nine volatile N-nitrosamines in meat products using water vapor
distillation coupled with gas chromatography-mass spectrometry. The liner range was between 0.1 μg/mL and 10 μg/mL.
The limits of quantification (LOQ) for NAs were 0.05–0.2 μg/kg with recovery rates of 62%–78%. The results showed
that NDMA, NDEA and NPYR were three major volatile N-nitrosamines in traditional Chinese sausage. The content
of total N-nitrosamines was approximately 0.55–18.06 μg/kg and most samples were less than 10 μg/kg. The average
contents of N-nitrosamines were 8.4 μg/kg and 3.63 μg/kg in naturally fermented Chinese sausage and industrially
Chinese sausage, respectively.

Key words: volatile N-nitrosamines, gas chromatography mass spectrometry (GC-MS), traditional Chinese sausage