Gas chromatography/mass spectrometry for the determination of nitrosamines in red wine
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- 作者：Fernando J. Lona-Ramireza ; fernando.lona@iqcelaya.itc.mx" class="auth_mail" title="E-mail the corresponding author ; Guillermo Gonzalez-Alatorrea ; alatorre@iqcelaya.itc.mx" class="auth_mail" title="E-mail the corresponding author ; Vicente Rico-Ramí ; reza ; vicente@iqcelaya.itc.mx" class="auth_mail" title="E-mail the corresponding author ; Ma.Cristina I. Perez-Perezb ; cristina.perez@itcelaya.edu.mx" class="auth_mail" title="E-mail the corresponding author ; Edgar O. Castrejó ; n-Gonzá ; leza ; omar@iqcelaya.itc.mx" class="auth_mail" title="E-mail the corresponding author
- 关键词：N-nitrosodimethylamine (PubChem CID ; 6124) ; N-nitrosodiethylamine (PubChem CID ; 5921) ; N-nitrosopiperazine (PubChem CID ; 21845) ; N-nitrosodibutylamine (PubChem CID ; 13542)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：1131-1136
- 全文大小：393 K
文摘
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Factorial analysis of HS-SPME parameters is essential to quantify N-nitrosamines.
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HS-SPEME-GC-MS is an excellent option to quantify N-nitrosamines in red wine.
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The standard addition technique was found to be an adequate method to quantify N-nitrosamines.
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HS-SPEME-GC-MS achieved good validation results when used to quantify N-nitrosamines in red wine.