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| - Rapid Solid-Phase Extraction Method for the Detection of VolatileNitrosamines in Food
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| - A rapid solid phase extraction (SPE) method was developed to analyzevolatile N-nitrosamines (NAm)in foods. The currently used vacuum distillation technique is timeand solvent consuming and iscumbersome for multiple analyses. Our objective was to develop arobust analytical method tomeasure the eight most common volatile NAm found in foods. Theextraction procedure was basedon two consecutive extraction/concentration steps using Extrelut andFlorisil SPE. The amountsof food sample and solvent required were reduced compared to theconventional vacuum distillationmethod without affecting the sensitivity which was at a 0.3 ppbdetection limit. A greater confidencein the analyte detection was obtained by the use of a capillary GCcolumn, instead of theconventionally used open packed column, prior to thermal energyanalyzer (TEA) detection. Anotheradvantage of our method is the use of commercial cartridges, whichensures reproducibility andstandardization of the method for multiple analyses. Anapplication of the SPE method to a surveyof volatile NAm content in sausages and dried milk powder revealed nocontamination (<0.3 ppb)of either of these food samples. Keywords: Volatile N-nitrosamines; GC/TEA; rapid solid phaseextraction; sausage; milk powder
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