A kind of detection method of n-dimethylnitrosamine in cooked meat products

Abstract

The invention discloses a method for detecting N-dimethyl nitrosamine in cooked meat products. The detection method comprises the following steps: preparing a standard solution, preparing a sample solution to be measured, carrying out qualitative detection on the sample solution, and carrying out quantitative detection on the sample solution. The sample preparation method is convenient, fast, and efficient, a GC-MS / MS analyzer is used, a standard curve is established through an external standard method, and finally the content of N-dimethyl nitrosamine is detected and calculated. Compared with the conventional gas chromatography-mass spectrograph (GC-MS), the steps such as water steam steaming, water bath concentration, and the like are eliminated, the operation becomes simpler, the needed instruments are reduced, the detection limit becomes lower, and the accuracy is improved.

Description

technical field [0001] The invention belongs to the technical field of detection, and in particular relates to a detection method for N-dimethylnitrosamine in cooked meat products. Background technique [0002] N-Dimethylnitrosamine is ubiquitous in the environment. It can reach 0.1-300μg / kg in animal and plant foods such as fish and meat. It can be detected in tobacco, vegetables, and cereals. It is highly toxic and has been identified as an animal carcinogen. It is absorbed rapidly through the digestive tract and respiratory tract, and slowly absorbed through the skin. The target organs are mainly liver and kidney. [0003] Wine, meat and fish pickled products, soybean products and other foods contain N-dimethylamine nitroso, N-diethylamine nitroso and so on. Nitrosamine compounds have certain acute toxicity and strong carcinogenicity, mainly causing hepatic necrosis and hemorrhage, and their carcinogenicity is more concerned by people. There are more than 300 kinds of n...

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Problems solved by technology

[0004] my country once stipulated that the content of N-dimethylamine nitrosamine in meat should be ≦3μg / kg. At present, in the instrument detection method stipulated in GB / T5009. The separation steps of nitramines are cumbersome and the cost of equipment is high; the latest national food safety standard "Determination of N-nitrosamines in food" draft for comments adopts three methods: the first method is gas chromatography-nitrogen chemical reflective detector method, The second method is gas chromatography-thermal energy analyzer method, and the third method is gas chromatography high-resolution mass spectrometry. The biggest disadvantages of these methods are the high specificity requirements for instruments, cumbersome separation steps and high time cost.

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