The determination of steam-volatile N-nitrosamines in foodstuffs by formation of electron-capturing derivatives from electrochemically derived amines

Abstract

A method for the determination of six steam-volatile N-nitrosamines in a range of foodstuffs is described. N-Nitrosamines are isolated by steam distillation and are subjected to controlled-potential electrochemical reduction. The amines thus produced are converted into polyfluorinated amides, which are analysed by gas chromatography by means of electron-capture detection. Sensitivities of 1 µg per kilogram of original foodstuff are attained for all the N-nitrosamines studied. Low levels of some N-nitrosamines have been detected in several foodstuffs, some of which had not been treated with nitrate-nitrite preservatives.