LI Wei
Hangzhou Institute for Food and Drug Control, Zhejiang Hangzhou 310022, ChinaJIA Yanbo
Hangzhou Institute for Food and Drug Control, Zhejiang Hangzhou 310022, ChinaLI Jiong
Hangzhou Institute for Food and Drug Control, Zhejiang Hangzhou 310022, ChinaCHEN Meichun
Hangzhou Institute for Food and Drug Control, Zhejiang Hangzhou 310022, ChinaWANG Xiuli
Hangzhou Institute for Food and Drug Control, Zhejiang Hangzhou 310022, ChinaLIN Weijie
Hangzhou Institute for Food and Drug Control, Zhejiang Hangzhou 310022, ChinaMA Huili
Hangzhou Institute for Food and Drug Control, Zhejiang Hangzhou 310022, China(Hangzhou Institute for Food and Drug Control, Zhejiang Hangzhou 310022, China)
Objective A method was established for simultaneous determination of nine N-nitrosamines in cooked meat using enhance matrix removal QuEChERS-gas chromatography-tandem mass spectrometry(GC-MS/MS).Methods The samples were extracted by enhance matrix removal QuEChERS.The analytes were separated on a HP-INNOWax quartz capillary column(30 m×0.25 mm,0.25 μm), and ionized by electron impact ion source(EI).The data were collected by multiple reaction monitoring(MRM) mode,followed by qualitative screening and quantitative analysis. Results Nine N-nitrosamines had good linearities in the range of 0.20-50.00 μg/kg, with correlation coefficients above 0.997. The detection limits of were 0.02-0.1 μg/kg. The average recoveries of the nine N-nitrosamines were 78%-120% with relative standard deviations of 3.42%-15.24%.Conclusion The QuEChERS purification combined with GC-MS/MS method was rapid, accurate and sensitive,and suitable for the determination of nine N-nitrosamines in cooked meat.
LI Wei, JIA Yanbo, LI Jiong, CHEN Meichun, WANG Xiuli, LIN Weijie, MA Huili. Determination of nine N-nitrosamines in cooked meat by QuEChERS-gas chromatography-tandem mass spectrometry[J].中国食品卫生杂志,2019,31(2):141-145.
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