This paper deals with the methodical techniques used in the practice of development and appli-cation of methods for determining chemical compounds in food. The gas chromatography mass spectrometric method for determining highly toxic, carcinogenic N-nitrosoamines (N-nitrosodimethylamine, N-nitrosomethylethylamine, N-nitrosodiethylamine, N-nitrosopyrrolidine, N-nitrosomorpholine, N-nitrosodibutylamine, N-nitrosodipropylamine, N-nitrosopiperidine and N-nitrosodiphenylamine) N-nitrosodiphenylamine in food products was proposed. High sensitivity and selectivity of chromatography-mass spectrometric identification of N-nitrosoamines in food samples with the lower limit of determination of 0.0002 mg/kg and a maximum error of not more than 23% were achieved under the optimal conditions for chromatographic analysis: a capillary column HP - FFAP 50 m*0.32 mm i.d.*0.50 m; temperature mode of column programming: initial temperature of 50°C, increasing the temperature up to 120°C at the speed of 8ºC/min; from 120°C to 185°C at the speed of 12ºC/min, and from 185°C to 240°C at the speed of 25ºC/min with a holding at the final temperature for 5 min; operation mode of mass spectrometer: selective ion monitoring (SIM) of two characteristic ions of analyzed compounds m/z. Comprehensive use of N-nitrosoamines distillation with the salting-out agent when combined with the optimal scheme elution of solid-phase extraction and concentration of the distillate on carbon cartridge Coconut 6 mL enabled to achieve full N-nitrosoamines extraction from food samples (93.2-100%). Nine N-nitrosoamines in the concentration range of 0.030±0,011÷3.89±0.83 mg/kg were found in food samples (n=16).
Nitrosamines, canned meat, food, gas chromatography, mass spectrometry
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