Method for detecting N-nitrosodimethylamine in meat products

Abstract

The invention discloses a method for detecting N-nitrosodimethylamine in meat products, which comprises the steps of S1, taking a sample to be detected, adding n-hexane, acetonitrile and water, oscillating, centrifuging and discarding the n-hexane layer; S2, adding dichloromethane and anhydrous sodium sulfate to the solution in the step S1, oscillating and centrifuging, taking an organic layer into a concentration bottle, adding ice water to a receiving bottle, carrying out rotary evaporation under the conditions of 350-360 mbar and 34-36 DEG C to remove dichloromethane, and if the remaining solution is greater than 1mL, adding dichloromethane for continuous rotary evaporation until the remaining solution is about 0.5-1mL; S3, removing the residue in the step S2, cleaning the concentrationbottle in the step S2 with a small amount of acetonitrile, n-hexane saturated with acetonitrile and n-hexane in sequence, mixing the washing liquid and the residue in the step S2, centrifuging, discarding the n-hexane layer, enabling the acetonitrile layer to be constant in volume to obtain the sample solution to be detected, and carrying out GC-MS determination. The pretreatment method applied by the invention is easy to operate, the high grease in the sample to be detected can be effectively removed, and the recovery rate of NDMA is significantly improved through improving the concentrationcondition at the same time.

Description

technical field [0001] The invention belongs to the technical field of food detection, and more specifically relates to a detection method for N-dimethylnitrosamine in meat food. Background technique [0002] Nitrosamines can cause tumors in almost all organs of the human body, among which digestive tract cancer is the most common. Mainly from the application of chemical fertilizers, nitrosamine compounds are commonly found in grains, milk, cheese, tobacco and alcohol, bacon, barbecue, sea fish, canned food and drinking water. There are many researches on the detection of nitrosamines at home and abroad. Nitrosamines in pickled aquatic products, children's latex mass spectrometry, drinking water, sausages, fruits, cigarettes, beer, cosmetics and other types of samples have been studied. Detectors for the determination of nitrosamines include mass spectrometry detectors, triple quadrupoles, thermal energy analyzers, nitrogen and phosphorus detectors, etc. Sample extraction...

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the lack of sufficient purification means in the prior art, the concentration step is difficult to carry out when encountering high-fat samples, and the concentration means adopted in the prior art easily lead to large NDMA loss and decreased accuracy. Provide a sample pretreatment method for the detection of N-dimethylnitrosamine in meat food

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