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N‐Nitrosamine Analysis in Beer Using Thermal Desorption Injection Coupled with GC‐TEA
Author(s) -
BILLEDEAU STANLEY M.,
MILLER BARBARA J.,
THOMPSON HAROLD C.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07818.x
Subject(s) - chemistry , thermal desorption , chromatography , dichloromethane , nitrosamine , detection limit , n nitrosodimethylamine , gas chromatography , tenax , desorption , extraction (chemistry) , mass spectrometry , analytical chemistry (journal) , carcinogen , adsorption , organic chemistry , solvent
A fast and sensitive method is described for determining a mixture of volatile N‐nitrosamines in beer and other malt products. It consists of direct extraction of the sample with dichloromethane, volume reduction, cleanup by trapping volatiles onto Tenax‐TA, and thermal desorption injection into a capillary gas chromatograph‐thermal energy analyzer. Average recovery of N‐nitrosodimethylamine added to beer ranged from 70 to 81%. N‐Nitrosodimethylamine and N‐nitrosopyrrolidine were detected in 10 samples of various domestic and imported beers analyzed. Total volatile N‐nitrosamine concentrations ranged from 0.03 to 1.10 ppb in beer. Minimum detection limit of the method was 0.01 ppb for N‐nitrosodimethylamine, a 10‐fold increase in sensitivity compared to other similar methods.