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Rapid determination of nitrosamines in sausage and salami using microwave-assisted extraction and dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry

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Abstract

In this study, an efficient, sensitive, and rapid method based on microwave-assisted extraction coupled with dispersive liquid–liquid microextraction (DLLME) followed by gas chromatography–mass spectrometry for determination and quantification of seven nitrosamines (NAs) in heated meat products (sausage and salami) was developed. At extraction stage, nitrosamines were extracted from sausage and salami samples with 10 mL of a hydrolyzing solvent using microwave at 500 MHz for 1.5 min. Effective parameters on DLLME, such as volumes of extraction and disperser solvents, pH, and salt addition, were optimized using response surface methodology based on central composite design. This technique provided acceptable repeatability in the range of 3.5–5.4 % for spiked samples. The recoveries of NAs were in the range 83.9–109.4 %. Limits of detection and limits of quantification for NAs in the real samples were within the ranges of 0.11–0.48 and 0.41–1.45 ng g−1, respectively. Good linear ranges were obtained for seven NAs in the range of 0.1–200 ng mL−1, with the coefficient (R 2) higher than 0.99. The merit figures, compared with other methods, showed that new proposed method is an accurate, precise, and reliable sample pretreatment method that substantially reduces sample matrix interference and gives very good enrichment factors (126–152).

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Acknowledgments

This study has been supported by the National Nutrition & Food Technology Research Institute of Iran. We gratefully acknowledge their assistance.

Conflict of interest

Houra Ramezani, Hedayat Hosseini, Marzieh Kamankesh and Vahid Ghasemzadeh-Mohammadi declares that they have no conflict of interest. Abdorreza Mohammadi has received research grants from National Nutrition and Food Technology Research Institute.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Houra Ramezani, Hedayat Hosseini, Marzieh Kamankesh, Vahid Ghasemzadeh-Mohammadi & Abdorreza Mohammadi

  2. Department of Chemistry, Faculty of Science, Alzahra University, Tehran, Iran

    Marzieh Kamankesh

Authors
  1. Houra Ramezani
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  2. Hedayat Hosseini
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Correspondence to Abdorreza Mohammadi.

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Ramezani, H., Hosseini, H., Kamankesh, M. et al. Rapid determination of nitrosamines in sausage and salami using microwave-assisted extraction and dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry. Eur Food Res Technol 240, 441–450 (2015). https://doi.org/10.1007/s00217-014-2343-4

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  • DOI: https://doi.org/10.1007/s00217-014-2343-4

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