Detection method for volatile nitrosamine in fish and meat products and pretreatment device
A technology of nitrosamines and fish products, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of high price, small scope of application of instruments, and only detection
Inactive Publication Date: 2015-05-13
傅武胜 +3
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Common detection methods Gas chromatography-thermal energy analyzer (GC-TEA) method, gas chromatography-mass spectrometry (GC-MS) method, gas chromatography-nitrogen phosphorus detector (GC-NPD) method, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method and micellar electrokinetic capillary chromatography (MEKC), among which the more classic one is GC-TEA detection, which is adopted by AOAC in the United States and the first method of my country’s national standard. Although this method has high sensitivity and specificity strong, but the scope of application of the detector is small, and it is difficult to popularize; gas chromatography-mass spectrometry (GC-MS) requires expensive high-resolution mass spectrometry, which is not easy to obtain, and the second method of my country's national standard adopts this method; SPME-GS-MS method can be used simultaneously Complete the sampling, extraction, enrichment and sample injection process, which simplifies the sample pretreatment process, but has the disadvantages of expensive extraction fiber head and short service life; although other methods have their own characteristics, they also have the disadvantages of small application range and heavy weight. Poor reproducibility, or can only detect N-nitrosamines of certain components, etc.
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[0038] A detection distillation device for detecting volatile N-nitrosamines in meat products and fish products, referring to figure 1 As shown, the device includes a heating device 1, a steam generating bottle 2, a first ground glass interface 3, a safety tube 4 (80 cm high, unblockable), 7 sample bottles (500 mL), a condenser tube 11, and a distillate collection bottle 14 (500mL), ice-bath bottle 15 (filled with -24°C saturated NaCl solution), the steam generating bottle 2 is placed on the heating device 1, and the steam generating bottle 2 is heated by the heating device 1 to generate steam, and the first The ground glass interface 3 is detachably sealed and installed at the mouth of the steam generating bottle 2 to prevent steam leakage; the safety tube 4 is inserted into the first ground glass interface 3 and extends below the liquid level in the steam generating bottle 2, One end of the first ground glass adapter 5 is connected with the first ground glass interface 3, an...
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Abstract
The invention discloses a detection method for volatile N-nitrosamine in fish and meat products and a pretreatment device. The method is characterized by including the steps of: (1) sample preparation; (2) extraction of the to-be-detected substance; (3) liquid-liquid extraction; (4) concentration; and (5) and gas chromatography detection. The invention also includes a set of steam distillation device. The method provided by the invention has the advantages of simple operation, high sensitivity, simultaneous separation and detection of 7 substances, accurate qualitative and quantitative analysis result, low detection limit and fast analysis speed.
Description
technical field [0001] The invention belongs to the field of food safety analysis, in particular to a method for detecting volatile N-nitrosamines in meat products and fish products and a pretreatment device. Background technique [0002] N-nitrosamine is a nitroso compound with N-nitrosamine structure, which is mainly formed by its precursor amines under the action of nitrosating reagents. R 1 and R 2 It can be an alkyl group, such as dimethyl nitrosamine (NDMA), diethyl nitrosamine (NDEA), dipropyl nitrosamine (NDPA), etc.; or an aromatic hydrocarbon, such as diphenyl nitrosamine (NDPhA ), etc.; or a cycloalkyl group, such as N-nitrosopyrrolidine (NPYR), N-nitrosomorpholine (NMOR) and the like. At room temperature, low-molecular-weight N-nitrosamines are generally yellow oily liquids, such as NDMA, etc., and high-molecular-weight N-nitrosamines are mostly solids. Most N-nitrosamines are insoluble in water and only soluble in organic solvents. Due to the different mole...
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IPC IPC(8): G01N30/12G01N30/88
Inventor 傅武胜方勤美刘文菁吴少明
Owner 傅武胜