Analysis of Nitrosamines in Organic Foods  

作　　者：L. Peykova D. Obreshkova I. Pencheva 

机构地区：[1]Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University, Sofia, Bulgaria

出　　处：《Journal of Chemistry and Chemical Engineering》2011年第11期1014-1019,共6页化学与化工（英文版）

摘　　要：Nitrosamines are classified by IARC as Group 2B carcinogens. Usually they might be present in organic foods as products of reaction between secondary amines and nitrosation system. The aim of the study was to test the concentration of nitrosamines in Bulgarian products. High performance liquid chromatography with UV detector was used for identification and quantitation. A standard solution of N-nitrosodiethanolamine was used as a reference substance and in the validation procedure of samples. The limit of detection of the method was determined to 14× 10^-9 g/mL. The results of the testing showed that analyzed organic foods produced in Bulgaria did not contain nitrosamines above the limit of detection of the method.

关 键 词：HPLC organic foods NITROSAMINES N-nitrosodiethanolamine 

分 类 号：TS201.6[轻工技术与工程—食品科学] TQ330.385[轻工技术与工程—食品科学与工程]