QAMS of seven N-nitrosamines compounds in smoked meat by online gel permeation chromatography-gas chromatography-mass spectrometry
In order to establish a quantitative analysis of multi-components by single marker (QAMS) method for the determination of seven N-nitrosamines in smoked meat using QuEChERS combined with online gel permeation chromatography (GPC) technology. Smoked meat samples were extracted with acetonitrile under an alkaline condition,and dehydrated with anhydrous magnesium sulfate and anhydrous sodium acetate. After purification using C18 and PSA,the samples underwent further purification through online gel permeation chromatography,followed by detection using mass spectrometry. Results indicated that the optimized QuEChERS method combined with online GPC effectively removed impurities from smoked meat samples,reducing matrix effects. The correction factors were as follows:ƒNDMA/NPYR=1.4073,ƒNMEA/NPYR=0.9491,ƒNDEA/NPYR=0.9433,ƒNDPA/NPYR=0.3822,ƒNDBA/NPYR=1.6247,ƒNPIP/NPYR=1.0263. The detection limits for the seven N-nitrosamine compounds ranged from 0.03 to 0.25 μg/kg. The recovery rates and precision for spiked samples were:NDMA 103.4％～106.7％ (RSD 2.4％～3.8％);NMEA 102.5％～107.6％ (RSD 2.6％～3.8％);NDEA 102.7％～108.1％ (RSD 2.5％～3.8％);NDPA 104.3％～106.4％ (RSD 1.8％～3.9％);NDBA 102.4％～108.3％ (RSD 1.8％～3.7％);NPIP 102.8％-106.8％ (RSD 2.2％～3.6％);NPYR 102.5％～107.8％ (RSD 2.1％～3.7％). This accurate and efficient method facilitated the rapid and simultaneous determination of seven N-nitrosamines compounds in large batches of smoked meat products.
quantitative analysis of multi-components by single marker(QAMS)N-nitrosamine compoundsonline gel permeation chromatographyGC-MS/MSQuEChERS
国家科技期刊平台
NSTL
万方数据
