Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography-Chemical ionisation mass spectrometry

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題名:	Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography-Chemical ionisation mass spectrometry
作者:	丁望賢;Huang, Man-Chun;Chen, Hsin-Chang;Fu, Ssu-Chieh;Ding, Wang-Hsien
貢獻者:	理學院化學學系
關鍵詞:	analysis;Animals;Biological and medical sciences;Dimethylnitrosamine;Dimethylnitrosamine - analysis;Dimethylnitrosamine - isolation & purification;Dispersive micro solid-phase extraction;Food analysis;Food industries;Fundamental and applied biological sciences. Psychology;gas chromatography;Gas Chromatography-Mass Spectrometry;Gas Chromatography-Mass Spectrometry - methods;GC–MS;instrumentation;ionization;isolation & purification;mass spectrometry;Meat and meat product industries;meat extracts;Meat Products;Meat Products - analysis;methods;Microwave-assisted extraction;Microwaves;N-nitrosamines;Nitrosamines;Nitrosamines - analysis;Nitrosamines - isolation & purification;sodium hydroxide;solid phase extraction;Solid Phase Microextraction;Solid Phase Microextraction - instrumentation;Solid Phase Microextraction - methods;Swine
日期:	2013-05-01
上傳時間:	2026-04-21 14:09:02 (UTC+8)
出版者:	Elsevier Ltd.;Kidlington: Elsevier Ltd
摘要:	摘要： ► A MAE plus dispersive-micro SPE was developed to extract N-nitrosamines from meat products. ► Parameters affecting the efficiency of MAE plus D-μ-SPE were optimised. ► The limits of quantitation ranged from 0.03 to 0.36ng/g in 5-g meat products. ► MAE plus D-μ-SPE is a rapid alternative method to extract N-nitrosamines in meat products. ► The developed method is a sensitive, low cost, effective, and eco-friendly extract method. A sensitive procedure, microwave-assisted extraction (MAE) coupled dispersive micro solid-phase extraction (D-μ-SPE), was developed to extract N-nitrosodimethylamine (NDMA) and other six volatile N-nitrosamines (NAms) from meat products. Parameters affecting the efficiency of MAE and D-μ-SPE were systematically investigated. For MAE, 5-g of a homogenised meat sample was extracted with 30mL of a sodium hydroxide (0.025M) solution at 100°C for 10min. The optimum D-μ-SPE conditions were immersing 100mg of Carboxen™ 1000 adsorbent in the MAE extract. After vigorously shaking for 30min, the NAms were then desorbed by treatment with 200μL of dichloromethane. A 10μL aliquot was determined by gas chromatography with chemical ionisation mass spectrometry (GC–CI-MS) using the selected-ion-storage (SIS) mode. The limits of quantitation (LOQs) were 0.03–0.36ng/g. Preliminary results revealed that NDMA was present in the highest concentration, ranging from 0.8 to 3.2ng/g. 其他題名： Food Chem 出版者： Kidlington: Elsevier Ltd 出版日期： 2013-05-01 出處： Food chemistry, 2013-05, Vol.138 (1), p.227-233 版權： 2012 Elsevier Ltd 版權： 2014 INIST-CNRS 版權： Copyright © 2012 Elsevier Ltd. All rights reserved. 識別號： ISSN: 0308-8146 識別號： ISSN: 1873-7072 識別號： EISSN: 1873-7072 識別號： DOI: 10.1016/j.foodchem.2012.09.119 識別號： PMID: 23265481 識別號： CODEN: FOCHDJ
顯示於類別:	[化學學系] 期刊論文

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