Giménez-Campillo Claudia, Pastor-Belda Marta, Campillo Natalia, Hernández Juan de Dios, Guillén Isidro, Vizcaíno Pascuala, López-García Ignacio, Hernández-Córdoba Manuel, Arroyo-Manzanares Natalia, Viñas Pilar
Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain.
Productos del Sur S.A. (Prosur) Av. Francisco Salzillo, P/27-2, San Ginés, 30169 Murcia, Spain.
Foods. 2021 Oct 24;10(11):2564. doi: 10.3390/foods10112564.
Nitrosamines (NAs), which are catalogued as carcinogenic compounds, may be present in meat products due to the conversion of nitrites and as result of migration from elastic rubber nettings used. A method based on ultrasonic assisted extraction coupled with dispersive liquid-liquid microextraction as sample treatment and gas chromatography-mass spectrometry as separation and detection technique was proposed for the determination of twelve NAs in cooked ham samples. The method was validated by evaluating linearity (0.5-1000 ng g), matrix effect, sensitivity (detection limits were between 0.15 and 1.4 ng g) and precision, which was below 12%. Five NAs were found in the samples with levels ranging from not quantifiable to 40 ng g. The effect of the elastic rubber nettings on the nitrosamine content of meat was evaluated by comparing the levels found in products made with several plastics or thread in the presence of additives.
亚硝胺（NAs）被列为致癌化合物，由于亚硝酸盐的转化以及使用的弹性橡胶网的迁移，可能存在于肉制品中。提出了一种基于超声辅助萃取结合分散液液微萃取作为样品处理方法，以及气相色谱 - 质谱联用作为分离和检测技术的方法，用于测定熟火腿样品中的十二种亚硝胺。通过评估线性范围（0.5 - 1000 ng/g）、基质效应、灵敏度（检测限在0.15至1.4 ng/g之间）和精密度（低于12%）对该方法进行了验证。在样品中发现了五种亚硝胺，含量范围从不可定量到40 ng/g。通过比较在有添加剂存在的情况下用几种塑料或线制成的产品中发现的亚硝胺水平，评估了弹性橡胶网对肉中亚硝胺含量的影响。
