Determination of Nine N-Nitroso Compounds in Meat Products by Solid Phase Extraction Purification and High Performance Liquid Chromatography

doi:10.7506/spkx1002-6630-201612039

Abstract

Abstract:

A solid-phase extraction (SPE)-high performance liquid chromatography (HPLC) method has been developed forsimultaneous determination of 9 N-nitroso compounds (NOCs) in meat products. The analytes were extracted with methanolat 60 ℃ ultrasonically, purified by a CNWBOND HC-C18 SPE column, and analyzed by HPLC on a Phenomenex AQ-C18column (250 mm × 4.6 mm, 5 μm) employing methanol and ultrapure water as the mobile phase in a gradient elution mode.The 9 N-nitroso compounds were qualitatively determined by retention time, and confirmed by ultraviolet spectroscopy.The results indicated that the calibration curves of the target analytes displayed good linearity with correlation coefficients(r) greater than 0.99. The method limits of quantification (MLOQ) for the target analytes ranged from 0.047 to 0.097 μg/g(RSN =10). The recoveries were in the range between 72.6% and 97.6%, and the precision (relative standard deviation, RSD)ranged from 3.1% to 7.9% (n = 6).

Key words: N-nitroso compounds, solid phase extraction (SPE), high performance liquid chromatography (HPLC), meat products

CLC Number:

TS207.3

CAI Lufeng， LI Na, DU Sha, TAN Ya, LI Ke, WANG Yuanliang,. Determination of Nine N-Nitroso Compounds in Meat Products by Solid Phase Extraction Purification and High Performance Liquid Chromatography[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201612039.

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Determination of Nine N-Nitroso Compounds in Meat Products by Solid Phase Extraction Purification and High Performance Liquid Chromatography

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