title: Determination of volatile N-nitrosamines in foodstuffs: I. A new clean-up technique for confirmation by II. A continued survey of foods and beverages.
abstract: A clean-up technique has been developed which enables MS confirmation of the identity of a nitrosamine from a sample extract obtained by the mineral oil distillation method. A survey of fried bacons using this technique has confirmed the presence of NPYR at levels of 7-26 micrograms/kg in six of nine samples. NDMA has been found by GC-TEA in 62 of 64 beer samples. Five of the higher levels (from 5.8-7.7 micrograms/kg) have been confirmed by MS, following a direct distillation technique. A survey of 106 market samples of poultry products, Chinese foods and herring meals for volatile nitrosamines was conducted. GC-TEA analyses indicated low levels of several nitrosamines in these samples (less than or equal to 11 micrograms/kg), with the exception of two herring meal samples in which NDMA was confirmed by MS at 2.5 and 2.7 mg/kg.
mesh_terms: D000818:Animals; D001515:Beer / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods; D005399:Fishes; D005504:Food Analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D008460:Meat / Q000032:analysis; D009602:Nitrosamines / Q000032:analysis*
chemical_list: D009602:Nitrosamines