Confirmation of low microgram/kg amounts of volatile N-nitrosamines in foods by low resolution mass spectrometry.
Volatile N-nitrosamines were confirmed in foods at concentrations of less than 10 micrograms/kg by full scan low resolution mass spectrometry. Ground samples were vacuum-distilled from mineral oil and condensed in liquid nitrogen-cooled vapor traps. The thawed distillate was extracted, the extract was cleaned up and concentrated, and the N-nitrosamine content was determined by combined gas chromatograph-thermal energy analysis. Positive samples were further cleaned up, trapped from a gas chromatographic column, and purged into a gas chromatograph-mass spectrometer for qualitative confirmation by full scan low resolution mass spectrometry. This procedure was applied to foods spiked at 1 microgram/kg and to fried commercial bacons with volatile N-nitrosamine contents of 2 to 5 micrograms/kg.
D000818:Animals; D002849:Chromatography, Gas; D005503:Food Additives / Q000032:analysis; D005506:Food Contamination / Q000032:analysis; D006358:Hot Temperature; D013058:Mass Spectrometry; D008460:Meat / Q000032:analysis; D008832:Microchemistry; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine; D014835:Volatilization
D005503:Food Additives; D009602:Nitrosamines