摘要
采用水蒸气蒸馏,利用气相色谱质谱联用检测肉制品中的9种挥发性亚硝胺,线性范围0.1～10μg/mL,定量检测限0.05～0.2μg/kg,回收率62%～78%。在中式香肠中检测到了N-二甲基亚硝胺(NDMA)、N-二乙基亚硝胺(NDEA)和N-亚硝基吡咯烷(NPYR)这3种主要的亚硝胺。挥发性亚硝胺的总含量0.55～18.06μg/kg,大多数样品中含量小于10μg/kg。在传统自然发酵和工业化生产的中式香肠中挥发性亚硝胺的平均含量分别为8.4μg/kg和3.63μg/kg。
An analytical method was developed to detect nine volatile N-nitrosamines in meat products using water vapor distillation coupled with gas chromatography-mass spectrometry.The liner range was between 0.1 μg/mL and 10 μg/mL.The limits of quantification（LOQ） for NAs were 0.05–0.2 μg/kg with recovery rates of 62%–78%.The results showed that NDMA,NDEA and NPYR were three major volatile N-nitrosamines in traditional Chinese sausage.The content of total N-nitrosamines was approximately 0.55–18.06 μg/kg and most samples were less than 10 μg/kg.The average contents of N-nitrosamines were 8.4 μg/kg and 3.63 μg/kg in naturally fermented Chinese sausage and industrially Chinese sausage,respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第14期241-244,共4页
Food Science
基金
教育部博士点基金科研项目(20090097110002)
国家公益性行业(农业)科研专项(200903012)
关键词
挥发性亚硝胺
气质联用
传统中式香肠
volatile N-nitrosamines
gas chromatography mass spectrometry（GC-MS）
traditional Chinese sausage
