Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: A method for the determination of volatile N-nitrosamines in food by HS-SPME-GC-TEA
Author: Andrade, R
Reyes, FGR
Rath, S
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. (C) 2004 Elsevier Ltd. All rights reserved.
Subject: nitrosamines
cured meat
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Food Chemistry. Elsevier Sci Ltd, v. 91, n. 1, n. 173, n. 179, 2005.
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2004.08.015
Date Issue: 2005
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000226353800024.pdf554.15 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.