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Detection of volatile carcinogenic nitrosamines in foods with an instrumental combination of the gas chromatograph and thermal energy analyzer



Detection of volatile carcinogenic nitrosamines in foods with an instrumental combination of the gas chromatograph and thermal energy analyzer



Zeitschrift für die Gesamte Hygiene und ihre Grenzgebiete 30(7): 396-399



The formation of cancerogenic nitrosamines in foods is significant from the food-toxicological view (prophylaxis of cancer). Besides this health aspect, the analytical safeguarding (certificate) is of special political economical importance for export into nonsocialistic countries. One prerequisite is an analytical procedure selective for nitrosamines which is based on the instrumental combination gas chromatography-thermal energy analyzer (GC-TEA). The enrichment of the nitrosamines from foods was realized by vacuum distillation with detection limits down to 0.1 .mu.g/kg. The contents of nitrosamines were corrected for each analysis by a parallel run of an internal standard, the recovery of which was 93% and the variation coefficient was .apprx. 6.3%. The results were proved by comparative analyses together with foreign institutes. According to TGL 24131/04, the relative comparability V was 5.45% and the relative reproducibility W was 5.35%. This method corresponded with the international situation.

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Accession: 042770727

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PMID: 6485407


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