E. Luque-perez et al., Automated flow-injection spectrophotometric determination of nitrosamines in solid food samples, FRESEN J AN, 371(6), 2001, pp. 891-895
A spectrophotometric method using a flow-injection system is proposed for t
he determination of nitrosamines in foods (cured-meats). The method is base
d on the photochemical cleavage of the N-NO bond of the nitrosamine to yiel
d the corresponding amine and nitrite. The nitrite is then detected spectro
photometrically, at 542 nm, by use of its reaction with a modified Griess r
eagent. Different linear ranges between 0.8 and 2000 ng mL(-1) are obtained
for the method, depending on the time of exposure of the sample to the UV
radiation. The relative standard deviation varies between 2.0 and 3.9% and
the sample throughput is between three and seven samples per hour, dependin
g on the experimental conditions. The proposed method was successfully appl
ied to the analysis of N-nitrosodimethylamine in cured ham and loin, bacon,
and sausages.