Review of methodologies for the determination of nonvolatileN‐nitroso compounds in foods

Abstract

An attempt has been made to briefly review methods available for the determination of total N‐nitroso compounds, N‐nitrosamides, N‐nitrosamino acids, and miscellaneous other nonvolatile N‐nitroso compounds in foods and beverages, giving special emphasis to the progress made during the past five years. It appears that a wide variety of acceptable methods are available for N‐nitrosamino acids and simple hydroxylated N‐nitrosamines, but none of them has yet been adequately validated. Only limited progress has been made for the analysis of N‐nitrosamides, N‐nitroso sugar amino acids, and other N‐nitroso compounds. Various mass spectrometric methods available for the determination and confirmation of these compounds are also discussed.