APPLICATION OF LIQUID-CHROMATOGRAPHY ATMOSPHERIC-PRESSURE CHEMICAL-IONIZATION MASS-SPECTROMETRY AND TANDEM MASS-SPECTROMETRY TO THE DETERMINATION OF VOLATILE NITROSAMINES IN DRY SAUSAGES
S. Eerola et al., APPLICATION OF LIQUID-CHROMATOGRAPHY ATMOSPHERIC-PRESSURE CHEMICAL-IONIZATION MASS-SPECTROMETRY AND TANDEM MASS-SPECTROMETRY TO THE DETERMINATION OF VOLATILE NITROSAMINES IN DRY SAUSAGES, Food additives and contaminants, 15(3), 1998, pp. 270-279
A high-performance liquid chromatographic-atmospheric pressure chemica
l ionization mass spectrometric method was developed for the determina
tion of volatile nitrosamines in dry sausages. Tandem mass spectrometr
y was applied for the detection of N-nitrosopyrrolidine, N-nitrosodiet
hylamine and N-nitrosopiperidine. N-nitrosomethylamine was detected by
using the selected ion monitoring mode. The occurrence of the four di
fferent nitrosamines was monitored in 27 dry sausage samples and a cor
relation was observed between N-nitrosopyrrolidine and biogenic amines
. Nitroso compounds are thus not only formed in heated conditions but
formation can also occur during ripening of dry sausages by reaction b
etween residual nitrite and amines formed during the fermentation proc
ess.