Method of determination of nitrosamines in sausages by CO2 supercritical fluid extraction (SFE) and micellar electrokinetic chromatography (MEKC).
In this paper, the use of supercritical fluid extraction (SFE) and micellar electrokinetic capillary chromatography (MEKC) is proposed for the complete analysis of volatile nitrosamines in sausages. The extraction fluid used was CO2 and variables such as density, temperature of thimbles, extraction time, modifier, fluid flow, and kind of traps were investigated. Several experiments were carried out to obtain the most favorable conditions for analysis of volatile nitrosamines in sausages. The recoveries ranged from 21 to 82% for the five nitrosamines studied. The optimal condition of extraction was 0.2 g of sample fortified with 10 mg/kg, using dynamic extraction during 20 min and with adsorbent Florisil in the trap. The solvent selected for the elution of the analytes was methanol.
Sanches Filho
Pedro José
PJ
Instituto de Química, UFRGS, Porto Alegre, RS, Av. Bento Gonçalves 9500, 90160-970 Porto Alegre, RS, Brazil.
Rios
Angel
A
Valcarcel
Miguel
M
Melecchi
Maria Inês Soares
MI
Caramão
Elina Bastos
EB
D000818:Animals; D002245:Carbon Dioxide; D020374:Chromatography, Micellar Electrokinetic Capillary; D025924:Chromatography, Supercritical Fluid / Q000379:methods*; D008461:Meat Products / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D014835:Volatilization
D009602:Nitrosamines; D002245:Carbon Dioxide