| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543615 | Food Chemistry | 2005 | 7 Pages |
Abstract
A method for the determination of volatile nitrosamines in sausages was developed using headspace sampling by solid-phase microextraction and gas chromatography with thermal energy analyzer detection (HS-SPME-GC-TEA). Two fused silica fibers, one coated with polydimethylsiloxane-divinylbenzene (PDMS-DVB) and another with poliacrylate (PA) were evaluated. A factorial fractional design was employed in order to evaluate the influence of the equilibrium time, ionic strength, extraction time and temperature for the extraction of N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosopiperidine and N-nitrosopyrrolidine in sausages. The method was validated and applied for the determination of nitrosamines in sausages. The described method is simple, rapid, with adequate accuracy, selectivity, sensitivity and precision.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Raquel Andrade, Felix G.R. Reyes, Susanne Rath,