Dry column-thermal energy analyzer method for determining N-nitrosopyrrolidine in fried bacon: collaborative study.
A dry column method for isolating N-nitrosopyrrolidine (NPYR) from fried, cure-pumped bacon and detection by gas chromatography-thermal energy analyzer (TEA) was studied collaboratively. Testing the results obtained from 11 collaborators for homogeneous variances among samples resulted in splitting the nonzero samples into 2 groups of sample levels, each with similar variances. Outlying results were identified by AOAC-recommended procedures, and laboratories having outliers within a group were excluded. Results from the 9 collaborators remaining in the low group yielded coefficients of variation (CV) of 6.00% and 7.47% for repeatability and reproducibility, respectively, and the 8 collaborators remaining in the high group yielded CV values of 5.64% and 13.72%, respectively. An 85.2% overall average recovery of the N-nitrosoazetidine internal standard was obtained with an average laboratory CV of 10.5%. The method has been adopted official first action as an alternative to the mineral oil distillation-TEA screening procedure.
D000818:Animals; D002849:Chromatography, Gas / Q000379:methods; D003296:Cooking; D005520:Food Preservatives / Q000032:analysis; D008460:Meat / Q000032:analysis*; D009242:N-Nitrosopyrrolidine / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine
D005520:Food Preservatives; D009602:Nitrosamines; D009242:N-Nitrosopyrrolidine