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建立一个QuEChERS-FaPEx快速分析方法,用于N-Nitrosamines在肉制品中的

Chun-Han Su^1,2, Peng-Wang Tan¹, Tsai-Hua Kao^1,2

¹Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan.

Molecules (Basel, Switzerland)

|January 10, 2026

概括

一种新方法将QuEChERS和FaPEx样本准备与LC-MS/MS结合起来,用于在肉中快速分析N-尼托拉胺 (NA). 这种方法为在食品中检测NAs提供了高效率和准确性.

科学领域:

分析化学分析化学
食品安全食品安全
质谱测量质量谱测量

背景情况:

由于其致癌潜力,N-氨酸 (NA) 在肉制品中引起了重大关注.
准确和有效的NA测定方法对于食品安全法规至关重要.
现有的方法通常涉及漫长的提取和净化步骤.

研究的目的:

开发一种快速有效的分析方法,用于在肉制品中测定N-尼托胺.
整合QuEChERS (快速,轻松,廉价,有效,坚固和安全) 和FaPEx (快速除草剂提取) 进行样品制备.
通过液体染色学-并联质谱法 (LC-MS/MS) 验证该方法.

主要方法:

组合QuEChERS和FaPEx用于样本提取和净化.
使用液体染色学-双重质谱法 (LC-MS/MS) 采用一个Poroshell 120 基柱.
采用氨和酸的梯度化,以及用于检测的选择性反应监测 (SRM).
在11分钟内实现了9个NA和1个内部标准的完全分离.

主要成果:

与传统技术相比,综合方法显示出更高的性能.
恢复率在50 ng/g时为76%至111%,在20 ng/g时为52%至103%.
检测极限 (LOD) 和量化极限 (LOQ) 分别低至0.002 ng/g和0.006 ng/g.
日间和日内精度 (RSD%) 低于17%.

结论:

开发的方法在肉类中对N-尼托胺分析具有高度的时间效率和有效性.
这种方法为监测食品中NAs提供了可靠的工具.
整合QuEChERS和FaPEx显著提高了分析吞吐量和准确性.

关键词:

这是LC-MS/MS.在N-尼托胺中.昆塞尔斯 - 法佩克斯肉类肉类肉类

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相关概念视频

2° Amines to N-Nitrosamines: Reaction with NaNO2

2° Amines to N-Nitrosamines: Reaction with NaNO₂

Secondary amines react with nitrous acid to form N-nitrosamines, as depicted in Figure 1. Nitrous acid, a weak and unstable acid, is formed in situ from an aqueous solution of sodium nitrite and strong acids, such as hydrochloric acid or sulfuric acid, in cold conditions. In the presence of an acid, the nitrous acid gets protonated. The subsequent loss of water results in the formation of the electrophile known as nitrosonium ion.