Mineral oil vacuum distillation method for nitrosamines in fried bacon, with thermal energy analyzer: collaborative study.
Nine laboratories participated in a collaborative study of a method for determining 6 nitrosamines, dimethylnitrosamine, diethylnitrosamine, dibutylnitrosamine, nitrosopiperidine, nitrosopyrrolidine, and nitrosomorpholine, in the 5-17 ppb range. The coefficients of variation for repeatability were 10.8, 8.5, 10.4, 8.5, 8.7, and 7.8% with corresponding coefficients of variation for reproducibility of 16.4, 12.0, 13.6, 10.8, 11.2, and 10.3% and recoveries of 89.6, 91.6, 84.7, 90.0, 89.6, and 88.1%, respectively. The method was adopted official first action.
D000818:Animals; D003296:Cooking; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D008899:Mineral Oil; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine
D009602:Nitrosamines; D008899:Mineral Oil