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  • Title: Confirmation of low microgram/kg amounts of volatile N-nitrosamines in foods by low resolution mass spectrometry.
    Author: Hotchkiss JH, Libbey LM, Scanlan RA.
    Journal: J Assoc Off Anal Chem; 1980 Jan; 63(1):74-9. PubMed ID: 7380795.
    Abstract:
    Volatile N-nitrosamines were confirmed in foods at concentrations of less than 10 micrograms/kg by full scan low resolution mass spectrometry. Ground samples were vacuum-distilled from mineral oil and condensed in liquid nitrogen-cooled vapor traps. The thawed distillate was extracted, the extract was cleaned up and concentrated, and the N-nitrosamine content was determined by combined gas chromatograph-thermal energy analysis. Positive samples were further cleaned up, trapped from a gas chromatographic column, and purged into a gas chromatograph-mass spectrometer for qualitative confirmation by full scan low resolution mass spectrometry. This procedure was applied to foods spiked at 1 microgram/kg and to fried commercial bacons with volatile N-nitrosamine contents of 2 to 5 micrograms/kg.
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