title: Isolation and identification of oxidation products of guaiacol from brines and heated meat matrix.
abstract: In this study we investigated the formation of the oxidation products of guaiacol in brines and heated meat matrix: 6-nitrosoguaiacol, 4-nitroguaiacol and 6-nitroguaiacol. For this purpose we applied a newly developed HPLC-UV and LC-MS method. For the first time, 6-nitrosoguaiacol was determined in brine and meat (containing guaiacol and sodium nitrite), which had been heated to 80°C and subsequently subjected to simulated digestion. Application of 500mg/L ascorbic acid to the brines reduced guaiacol degradation at pH3 and simultaneously inhibited the formation of 6-nitrosoguaiacol compared to brines containing only 100mg/L of ASC. The oxidation products were isolated with a new extraction method from meat samples containing 400mg/kg sodium nitrite at pH3.6 following simulated digestion. When oxygen was added, 6-nitrosoguaiacol was determined even at legally allowed levels (150mg/kg) of the curing agent. Finally, we developed a new LC-MS method for the separation and qualitative determination of the four main smoke methoxyphenols.
authors.affiliation: Department of Analytical Chemistry, Institute of Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
authors.forename: Sarah-Maria
authors.initials: SM
authors.lastname: Bölicke
authors.affiliation: Department of Analytical Chemistry, Institute of Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany. Electronic address: waldemar.ternes@tiho-hannover.de.
authors.forename: Waldemar
authors.initials: W
authors.lastname: Ternes
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking; D006139:Guaiacol / Q000737:chemistry*; D006358:Hot Temperature; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D015394:Molecular Structure; D009566:Nitrates / Q000737:chemistry; D015538:Nitrosation; D010084:Oxidation-Reduction; D012492:Salts; D013552:Swine
chemical_list: D009566:Nitrates; D012492:Salts; C017082:brine; D006139:Guaiacol
keywords: Ascorbic acid; Cured heated meat; Curing brine; Guaiacol; Oxidation products; Simulated digestion; Smoke methoxyphenols