Authors: Houra Ramezani Hedayat Hosseini Marzieh Kamankesh Vahid GhasemzadehMohammadi Abdorreza Mohammadi
Publish Date: 2014/10/04
Volume: 240, Issue: 2, Pages: 441-450
Abstract
In this study an efficient sensitive and rapid method based on microwaveassisted extraction coupled with dispersive liquid–liquid microextraction DLLME followed by gas chromatography–mass spectrometry for determination and quantification of seven nitrosamines NAs in heated meat products sausage and salami was developed At extraction stage nitrosamines were extracted from sausage and salami samples with 10 mL of a hydrolyzing solvent using microwave at 500 MHz for 15 min Effective parameters on DLLME such as volumes of extraction and disperser solvents pH and salt addition were optimized using response surface methodology based on central composite design This technique provided acceptable repeatability in the range of 35–54 for spiked samples The recoveries of NAs were in the range 839–1094 Limits of detection and limits of quantification for NAs in the real samples were within the ranges of 011–048 and 041–145 ng g−1 respectively Good linear ranges were obtained for seven NAs in the range of 01–200 ng mL−1 with the coefficient R 2 higher than 099 The merit figures compared with other methods showed that new proposed method is an accurate precise and reliable sample pretreatment method that substantially reduces sample matrix interference and gives very good enrichment factors 126–152
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