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Method used for detecting content of nitrosamines in food

A technology for nitrosamines and food is applied in the field of detecting the content of nitrosamines in food, which can solve the problems of cumbersome sample processing, complicated process, large interference, etc., and achieves the effect of reliable principle, high sensitivity, and ensuring measurement accuracy and accuracy.

Inactive Publication Date: 2018-04-10
SHANDONG WUZHOU DETECTION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Colorimetric method (spectrophotometric method) detection, this method sample processing is cumbersome, and the interference of similar compounds is large
Gas chromatography-mass spectrometry technology combines the very effective separation ability of gas chromatography and the ability of mass spectrometry to determine the molecular weight and molecular structure. It is currently recognized as one of the most effective detection systems for the analysis and identification of complex multi-component organic mixtures. One, but using steam distillation, the process is complicated and time-consuming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] In an embodiment of the present invention, a method for detecting the content of nitrosamines in food comprises the following steps:

[0021] 1) Crush the food to be tested, take 15g and add it to the dichloromethane solution; the dichloromethane solution has a volume ratio of dichloromethane to water of 2:5. After distillation, 10 mL of acetone was added for ultrasonic extraction, and the extract was collected; the temperature of ultrasonic extraction was 50° C., the ultrasonic power was 400 W, and the ultrasonic time was 15 min. Then after freezing and centrifuging the extract, take 8 mL of the supernatant and transfer it to a separatory funnel, extract the supernatant with 3 mL of dichloromethane, collect the liquid in the dichloromethane layer, concentrate it to 1 mL, and pass the concentrated solution through a 0.20 μm micropore The solution to be tested was obtained after membrane filtration; the concentration process was dehydration and filtration with anhydrous ...

Embodiment 2

[0024] In an embodiment of the present invention, a method for detecting the content of nitrosamines in food comprises the following steps:

[0025] 1) Crush the food to be tested, take 25g and add it to the dichloromethane solution; the dichloromethane solution has a volume ratio of dichloromethane to water of 5:15. After distillation, 20 mL of acetone was added for ultrasonic extraction, and the extract was collected; the temperature of ultrasonic extraction was 50° C., the ultrasonic power was 1000 W, and the ultrasonic time was 15 min. Then freeze and centrifuge the extract, take 15mL supernatant and transfer it to a separatory funnel, extract the supernatant with 8mL dichloromethane, collect the dichloromethane layer liquid, concentrate to 1mL, and pass the concentrated solution through a 0.25μm micropore The solution to be tested was obtained after membrane filtration; the concentration process was dehydration and filtration with anhydrous sodium sulfate, followed by rot...

Embodiment 3

[0028] In an embodiment of the present invention, a method for detecting the content of nitrosamines in food comprises the following steps:

[0029] 1) Crush the food to be tested, take 20g and add it to the dichloromethane solution; the dichloromethane solution has a volume ratio of dichloromethane to water of 3:10. After distillation, 15 mL of acetone was added for ultrasonic extraction, and the extract was collected; the temperature of ultrasonic extraction was 50° C., the ultrasonic power was 600 W, and the ultrasonic time was 15 min. Then freeze and centrifuge the extract, take 12mL supernatant and transfer it to a separatory funnel, extract the supernatant with 5mL dichloromethane, collect the dichloromethane layer liquid, concentrate to 1mL, and pass the concentrated solution through a 0.22μm micropore The solution to be tested was obtained after membrane filtration; the concentration process was dehydration and filtration with anhydrous sodium sulfate, followed by rota...

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Abstract

The invention discloses a method used for detecting content of nitrosamines in food. The method comprises following steps: food is smashed, and 15 to 25g of an obtained sample is added into a dichloromethane solution; distillation is carried out, 10 to 20ml of acetone is added for ultrasonic extraction, and an obtained extract is collected; the extract is subjected to refrigeration centrifugation,8 to 15ml of an obtained supernatant is transformed into a separating funnel, 3 to 8ml of dichloromethane is adopted for extraction of the supernatant, an obtained dichloromethane layer solution is collected, and is subjected to condensation until the volume of an obtained concentrated solution is reduced to 1ml; the concentrated solution is subjected to filtering using a filter membrane so as toobtain a solution to be measured; gas chromatography-thermal energy analyzer is adopted to measure the solution to be measured, wherein a chromatographic column with medium polarity is adopted in gaschromatography, helium is taken as the carrying gas, and temperature programming is adopted. The principles of the method are reliable; experiment operation is simple; utilization of the high sensitivity of chromatography and mass spectrum is realized, measuring precision and accuracy are ensured, separation of nitrosamine compounds from many volatile organic components in one time is realized, and analysis time and testing cost are saved greatly.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a method for detecting the content of nitrosamines in food. Background technique [0002] Nitrosamines are strong carcinogens, one of the most important chemical carcinogens, and one of the four major food pollutants. Nitrosamines are found in food, cosmetics, beer, and cigarettes. Smoked and preserved foods contain a large amount of nitrosamines, and the incidence of certain digestive system tumors, such as esophageal cancer, is related to the amount of nitrosamines in the diet. When smoked food and wine are ingested together, the harm of nitrosamines to human health will multiply. [0003] There are many organic ingredients in food, and there is currently no method that can quickly and accurately identify and track all nitrosamine compounds. Colorimetric method (spectrophotometric method) detection, the sample processing of this method is tedious, and the interference...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
CPCG01N30/88
Inventor 兰志峰王涛蒋灿朱林
Owner SHANDONG WUZHOU DETECTION
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