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  • Title: On-line combination of high-performance liquid chromatography and total N-nitroso determination apparatus for the determination of N-nitrosamides and other N-nitroso compounds, and some recent data on the levels of N-nitrosoproline in foods and beverages.
    Author: Sen NP, Seaman S.
    Journal: IARC Sci Publ; 1984; (57):137-43. PubMed ID: 6533001.
    Abstract:
    A simple high-performance liquid chromatographic chemiluminescence detection method has been developed for the quantitative determination of N-nitrosamides and is based on post-column denitrosation of the compounds with hydrogen bromide-acetic acid or hydrogen iodide-acetic acid, followed by detection of the liberated NO by a chemiluminescence detector (TEATM). The method was used for the simultaneous analysis of DiazaldR, N-nitroso-N-methylurea, N-methyl-N'-nitro-N-nitrosoguandine and streptozotocin standards, and for N-methyl-N-nitrosourea extracted from model-system reaction mixtures and spiked, cured meats. The minimum detection limit of N-methyl-N-nitrosourea was about 0.5 ng. The method for the determination of N-nitrosarcosine and N-nitrosoproline in foods and beverages has been improved by replacing diazomethane with a mixture of BF3-methanol as the esterifying reagent and by simplifying the clean-up technique for purifying the prepared methyl esters. The average levels of N-nitrosoproline detected in 11 malts, 37 beers, 11 samples of fried bacon and 18 cured-meat products were found to be 24.1 micrograms/kg (5-113), 1.7 micrograms/kg (undetectable-6.0), 19.0 micrograms/kg (0.9-67.5), and 3.2 micrograms/kg (undetectable-21.6), respectively.
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