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Method for comprehensively detecting N-nitrosamine content in meat products

A technology for meat products and nitrosamines, which is used in measuring devices, instruments, scientific instruments, etc., achieves the effects of low requirements for instruments, convenient popularization and application, and strong ability to remove interfering substances

Inactive Publication Date: 2017-08-15
广西壮族自治区食品药品检验所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Aiming at the problems existing in the existing nitrosamine detection methods, the present invention provides a low time-consuming, strong anti-interference, strong specificity, high sensitivity, easy operation, low cost, high accuracy, which can detect meat products at the same time 9 Methods for N-Nitrosamine Content

Method used

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  • Method for comprehensively detecting N-nitrosamine content in meat products
  • Method for comprehensively detecting N-nitrosamine content in meat products
  • Method for comprehensively detecting N-nitrosamine content in meat products

Examples

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Effect test

Embodiment 1

[0041] A method for comprehensively detecting N-nitrosamine content in meat products, comprising the following steps:

[0042] (1) Sample extraction: Weigh 10g of crushed commercially available sausage, add 20mL of acetonitrile, 10mL of n-hexane and 2g of anhydrous magnesium sulfate, vortex at a speed of 1000rpm for 1min, and ultrasonicate at a temperature of 35°C and an ultrasonic frequency of 60kHZ Extract for 15 minutes, centrifuge at 5000rpm for 5 minutes, pour out the supernatant, keep the acetonitrile layer and discard the n-hexane layer, then repeat the extraction of meat products twice with acetonitrile, combine the extracts, and rotate them under reduced pressure at 50°C until nearly dry, then use acetonitrile Dilute to 5mL, shake well;

[0043] (2) Purification: Measure 1.5mL of the solution after constant volume into a 2mL stoppered centrifuge tube filled with C18 / PSA powder, in which C18 powder is 100mg, PSA powder is 50mg, vortex for 1min, centrifuge at 12000 for ...

Embodiment 2

[0057] Take 10 g of blank meat products and add 20 µL of 9 kinds of N-nitrosamine mixed standard solutions with a concentration of 1 µg / mL to obtain standard meat products. Then follow the steps (1)-(3) of Example 1 to operate. The total ion current chromatogram and quantitative qualitative ion extraction chromatograms of blank meat products plus 9 kinds of N-nitrosamine standards are as follows: Figure 4 , Figure 5a , Figure 5b , Figure 5c shown. The total ion current chromatogram and quantitative qualitative ion extraction chromatogram of blank meat products without N-nitrosamine standard are as follows: Figure 6 , Figure 7a , Figure 7b and Figure 7c shown. It can be seen from the figure that the integrated Figures 5a-5c and Figures 7a-7c , the separation between the target peak and the impurity peak is high, and it is not interfered by the impurity peak, which shows that the method is reliable and effective.

[0058] Quality control: a. The response abu...

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Abstract

The invention discloses a method for comprehensively detecting N-nitrosamine content in meat products. The method comprises the following steps: weighting crushed meat products; adding acetonitrile, normal hexane and anhydrous magnesium sulfate; whirling, ultrasonically extracting, centrifuging, pouring out supernate, remaining acetonitrile and abandoning normal hexane layer; adopting acetonitrile for repeatedly extracting the meat product for 1-3 times; merging the extracting solution; reducing pressure, steaming till being almost dry; using the acetonitrile for keeping the constant volume; using C18 / PSA powder for purifying the constant volume solution; collecting the supernate, thereby acquiring a to-be-detected sample; using a gas chromatogram series mass spectrometer for detecting the to-be-detected sample, preparing a standard solution and drawing a curve and then calculating a result. The method has the advantages of less time consumption, less interference, strong specificity, high sensitivity, simplicity and convenience in operation, low equipment cost and high accuracy and precision.

Description

technical field [0001] The invention relates to the field of food safety, in particular to a method for comprehensively detecting the content of N-nitrosamines in meat products. Background technique [0002] N-nitrosamine compounds are contained in foods such as wine, meat and fish pickled products, and soy products. This compound is a highly toxic organic compound with strong carcinogenic, teratogenic, and mutagenic properties. It is one of the four major food pollutants. one of the things. In fresh food, the content of nitrosamine compounds is very low, but in the process of transportation, processing, storage, etc., it is easy to produce various N-nitrosamines due to factors such as lack of oxygen, heat accumulation, microorganisms, and mildew. Amine compounds; different sources of food, different types of microorganisms, and different storage times will produce different types of N-nitrosamine compounds. [0003] In recent years, although my country has formulated the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/72
CPCG01N30/02G01N30/72
Inventor 赵庄鲁毅翔施晓光许杨彪刘向红郭雯雯张科明赖青鸟
Owner 广西壮族自治区食品药品检验所
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