Determination of volatile nitrosamines in foods and other environmental samples
Name
1393032846-MIT.pdf
Size
28.4 MB
Format
Adobe PDF
Checksum (MD5)
7086405c7941da06efa8202fa0561480
Author(s)
Essigmann, John.
Advisor(s)
Issenberg, Phillip
Date Issued
1972
Publisher
Massachusetts Institute of Technology
Abstract
Methods were investigated for determination of volatile nitrosamines which have been reported to occur in foods and other environmental samples. Nitrosamines were removed from foods using a Likens-Nickerson extractor; 81% of added dimethylnitrosamine and 110% of added diethylnitrosamine were recovered from 10 ng/g spiked aqueous solutions. The factors affecting recovery of these nitrosamines were investigated. The usefulness of Freon-11 as an extracting solvent for nitrosamines was investigated using both batch serial and continuous liquid-liquid extraction. Potential gas chromatographic (GC) interferences were removed from food extracts by an acid extraction step and, when needed, by liquid column chromatography on alumina and silica gel. Dilute solutions containing nitrosamines were analyzed directly using a GC solvent stripping technique. Nitrosamines were detected with the Coulson electrolytic conductivity detector operated in the pyrolytic mode and with a flame ionization detector. The sensitivities of these detectors were compared for selected alkyl and heterocyclic nitrosamines. The specificity of the Coulson detector was demonstrated for analysis of extracts of meat and fish samples. Additional clean-up of food extracts is required to insure identification of nitrosamines by combined GC-mass spectrometry. A method employing chromatographic equilibration (frontal analysis) was investigated for determination of dimethylnitrosamine in the air.
Description
Thesis: S.M., Massachusetts Institute of Technology, Department of Nutrition and Food Science, 1972
Cataloged from the official PDF version of thesis.
Includes bibliographical references (pages 171-180).
Subjects
Nutrition and Food Science.
MIT Department
Massachusetts Institute of Technology. Department of Nutrition and Food Science
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