Combination of microwave heating extraction and dispersive liquid-liquid microextraction for the determination of nitrosoamines in foods using gas-liquid chromatography with a mass-spectrometric detector

A method has been developed for the determination of trace amounts of seven nitrosoamines (N-nitrosodimethylamine, N-nitrosomethylethylamine, N-nitrosodiethylamine, N-nitrosopyrrolidine, N-nitrosodipropylamine, N-nitrosopiperidine, and N-nitrosodibutylamine) in food using gas-liquid chromatography with a mass-spectrometric detector. The optimum chromatographic conditions were selected: a DB-5MS column, temperature ramp rate 10 K/min from 40 to 250A degrees C, carrier gas flow rate 1 mL/min. Conditions of the extraction of nitrosoamines from samples using microwave heating extraction followed by dispersive liquid-liquid microextraction, ensuring sufficient preconcentration and additional purification of the extract, have been optimized. The linearity ranges for nitrosoamines were (0.5-2.5)-25 A mu g/kg; the limits of detection were 0.1-0.5 A mu g/kg (signal-tonoise ratio 3). The method has been applied to the analysis of samples of sausage, smoked chicken meat, and smoked pork. The time of analysis is 1.5-2 h, the relative standard deviation of the results of analysis does not exceed 10%.