Luque-Pérez E, Ríos A, Valcárcel M
Department of Analytical Chemistry, Faculty of Sciences, University of Córdoba, Spain.
Fresenius J Anal Chem. 2001 Nov;371(6):891-5. doi: 10.1007/s002160101017.
A spectrophotometric method using a flow-injection system is proposed for the determination of nitrosamines in foods (cured-meats). The method is based on the photochemical cleavage of the N-NO bond of the nitrosamine to yield the corresponding amine and nitrite. The nitrite is then detected spectrophotometrically, at 542 nm, by use of its reaction with a modified Griess reagent. Different linear ranges between 0.8 and 2000 ng mL(-1) are obtained for the method, depending on the time of exposure of the sample to the UV radiation. The relative standard deviation varies between 2.0 and 3.9% and the sample throughput is between three and seven samples per hour, depending on the experimental conditions. The proposed method was successfully applied to the analysis of N-nitrosodimethylamine in cured ham and loin, bacon, and sausages.
提出了一种使用流动注射系统的分光光度法来测定食品（腌肉）中的亚硝胺。该方法基于亚硝胺的N-NO键的光化学裂解，生成相应的胺和亚硝酸盐。然后，利用亚硝酸盐与改良格里斯试剂的反应，在542nm处通过分光光度法进行检测。根据样品暴露于紫外线辐射的时间不同，该方法的线性范围在0.8至2000 ng mL(-1)之间。相对标准偏差在2.0%至3.9%之间，根据实验条件，每小时的样品通量在三至七个样品之间。所提出的方法已成功应用于腌火腿、里脊肉、培根和香肠中N-亚硝基二甲胺的分析。
