Hernández Juan de Dios, Castell Ana, Arroyo-Manzanares Natalia, Guillén Isidro, Vizcaíno Pascuali, López-García Ignacio, Hernández-Córdoba Manuel, Viñas Pilar
Productos del Sur S.A. (Prosur), Av. Francisco Salzillo, P/27-2, San Ginés, 30169 Murcia, Spain.
Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare-Nostrum", University of Murcia, 30100 Murcia, Spain.
Foods. 2021 Feb 3;10(2):313. doi: 10.3390/foods10020313.
After the International Agency for Research on Cancer (IARC) classified ingested nitrites and nitrates as "probably carcinogenic to humans" under conditions favoring endogenous nitrosation, several meat products labeled as "made without nitrite" were launched. In order to distinguish uncured products truly made without nitrite from cured products made with any nitrite source (vegetal or mineral), this article presents an approach to detect and quantify nitrite from different origins added to meat. The method consists on the determination of nitrous oxide as a target compound using headspace gas chromatography-mass spectrometry (HS-GC-MS). Nitrous oxide (NO) is formed after two reduction steps: from nitrite to nitric oxide (NO) and then to NO. The NO is bound to myoglobin (Mb) or metmyoglobin (Met-Mb), forming a complex, which is subsequently released using sulfuric acid, which also favors the reduction to NO. The HS-GC-MS conditions were split ratio 1:10; injection temperature at 70 °C; incubation temperature at 30 °C and time 45 min; and injection volume 1 mL. As a result, a relationship was established between the concentration of nitrite in cooked ham samples and the area of the NO peak generated, meaning that this method allows the quantification of added nitrite within a concentration range of 10 to 100 mg kg.
在国际癌症研究机构（IARC）将摄入的亚硝酸盐和硝酸盐在有利于内源性亚硝化的条件下归类为“可能对人类致癌”之后，推出了几种标有“无亚硝酸盐制作”的肉类产品。为了将真正不含亚硝酸盐制作的未腌制产品与使用任何亚硝酸盐来源（植物性或矿物性）制作的腌制产品区分开来，本文提出了一种检测和量化添加到肉类中的不同来源亚硝酸盐的方法。该方法包括使用顶空气相色谱 - 质谱联用仪（HS - GC - MS）测定一氧化二氮作为目标化合物。一氧化二氮（N₂O）经过两个还原步骤形成：从亚硝酸盐还原为一氧化氮（NO），然后再还原为N₂O。NO与肌红蛋白（Mb）或高铁肌红蛋白（Met - Mb）结合，形成一种复合物，随后使用硫酸将其释放，硫酸也有利于将其还原为NO。HS - GC - MS条件为分流比1:10；进样温度70°C；孵育温度30°C，时间45分钟；进样体积1 mL。结果，在熟火腿样品中亚硝酸盐浓度与产生的NO峰面积之间建立了一种关系，这意味着该方法能够在10至100 mg/kg的浓度范围内对添加的亚硝酸盐进行定量。
