title: Determination of nitrosamines in preserved sausages by solid-phase extraction-micellar electrokinetic chromatography.
abstract: A new methodology for extraction, pre-concentration and analysis of nitrosamines in meat derived products was developed. The samples (canned sausages) were distilled in vacuum steam and the nitrosamines were pre-concentrated by solid-phase extraction with active carbon. Then, micellar electrokinetic chromatography was used for the separation and determination of the different nitrosamines contained in a real sample and gas chromatography with mass spectrometry detection was used as the confirmation technique. The method allowed the determination of nitrosamine compounds at trace levels with relative standard deviation ranging from 4.0 to 22%.
authors.affiliation: Centro Federal de Educação Tecnológica-RS-Curso de Química, Praça Vinte de Setembro 455, CEP 96015-360, Pelotas, RS, Brazil.
authors.forename: Pedro José
authors.initials: PJ
authors.lastname: Sanches Filho
authors.forename: Angel
authors.initials: A
authors.lastname: Rios
authors.forename: Miguel
authors.initials: M
authors.lastname: Valcárcel
authors.forename: Kelen D
authors.initials: KD
authors.lastname: Zanin
authors.forename: Elina Bastos
authors.initials: EB
authors.lastname: Caramão
mesh_terms: D000818:Animals; D020374:Chromatography, Micellar Electrokinetic Capillary / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D008461:Meat Products / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D012680:Sensitivity and Specificity
chemical_list: D009602:Nitrosamines