Malanoski A J, Smith W J, Phillipo T
U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, DC 20250.
J Assoc Off Anal Chem. 1988 May-Jun;71(3):504-8.
Three methods, the mineral oil distillation (MOD), the dry column (DC), and a low temperature vacuum distillation (LTVD), for the determination of N-nitrosopyrrolidine in dry-cured and pump-cured bacon were compared. Each method uses the thermal energy analyzer for the determinative step. The coefficients of variation for repeatability were 10.3% (MOD), 7.2% (DC), and 9.1% (LTVD) for the dry-cured bacon study and 8.7% (MOD), 8.5% (DC), and 7.1% (LTVD) for the pump-cured bacon study. The pooled coefficients of variation for between-method reproducibility were 11.8% for the dry-cured bacon and 10.8% for the pump-cured bacon. The pooled coefficients of variation for repeatability were 9.0% for the dry-cured bacon and 8.2% for the pump-cured bacon. These values compare favorably with the values from previous collaborative or validation studies of the individual methods, and the methods can be considered to be equivalent.
比较了三种测定干腌和注射腌制培根中N-亚硝基吡咯烷的方法，即矿物油蒸馏法（MOD）、干柱法（DC）和低温真空蒸馏法（LTVD）。每种方法在测定步骤中均使用热能分析仪。在干腌培根研究中，重复性变异系数分别为10.3%（MOD）、7.2%（DC）和9.1%（LTVD）；在注射腌制培根研究中，重复性变异系数分别为8.7%（MOD）、8.5%（DC）和7.1%（LTVD）。干腌培根方法间再现性的合并变异系数为11.8%，注射腌制培根为10.8%。干腌培根重复性的合并变异系数为9.0%，注射腌制培根为8.2%。这些值与之前各方法的协同或验证研究中的值相比具有优势，可认为这些方法等效。
