Method of Determination of Nitrosamines in Sausages by CO2 Supercritical Fluid Extraction (SFE) and Micellar Electrokinetic Chromatography (MEKC)
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- 作者：Pedro José ; Sanches Filho ; Angel Rios ; Miguel Valcá ; rcel ; Maria Inê ; s Soares Melecchi ; Elina Bastos Caramã ; o
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：February 7, 2007
- 年：2007
- 卷：55
- 期：3
- 页码：603 - 607
- 全文大小：48K
- 年卷期：v.55,no.3(February 7, 2007)
- ISSN：1520-5118
文摘
In this paper, the use of supercritical fluid extraction (SFE) and micellar electrokinetic capillarychromatography (MEKC) is proposed for the complete analysis of volatile nitrosamines in sausages.The extraction fluid used was COB>2 and variables such as density, temperature of thimbles, extractiontime, modifier, fluid flow, and kind of traps were investigated. Several experiments were carried outto obtain the most favorable conditions for analysis of volatile nitrosamines in sausages. The recoveriesranged from 21 to 82% for the five nitrosamines studied. The optimal condition of extraction was 0.2g of sample fortified with 10 mg/kg, using dynamic extraction during 20 min and with adsorbent Florisilin the trap. The solvent selected for the elution of the analytes was methanol.