Development and validation of QuEChERS-based LC-MS/MS method for simultaneous quantification of eleven N-nitrosamines in processed fish meat, processed meat, and salted fish products

• Published in: Food chemistry Vol. 459; p. 140281
• Main Authors: Lee, Hyun Jeong, Jung, Young Sung, Seo, Dongwon, Kim, Eunmi, Yoo, Miyoung
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.11.2024
• Subjects: Analytical method; Animals; Chromatography, High Pressure Liquid; Chromatography, Liquid - methods; Fish Products - analysis; Fishes; Food Contamination - analysis; Food safety; Heatmap; Limit of Detection; Liquid Chromatography-Mass Spectrometry; Meat Products - analysis; Method development; Method validation; Nitrosamines - analysis; QuEChERS; Sample clean-up; Seafood - analysis; Tandem Mass Spectrometry - methods; Method development; Method validation; Analytical method; QuEChERS; Food safety; Heatmap; Sample clean-up
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140281

N-Nitrosamines (NAs) pose a threat to food safety due to their carcinogenic and mutagenic properties. In this study, we developed and validated a QuEChERS-based LC-MS/MS method for the simultaneous analysis of 11 NAs in 74 processed fish meat, processed meat, and salted fish products. Sample preparation was optimized by screening two versions of QuEChERS buffer, four extraction methods, and eight purification methods. The optimal analytical approach was validated for three product categories in terms of linearity, matrix effects, accuracy, and precision. Satisfactory precision and accuracy were demonstrated, with relative recoveries of 70–120% for the 11 NAs. The limits of detection for fish meat, processed meat, and salted fish products were 0.12–7.50, 0.12–4.14, and 0.10–7.81 ng·g−1, respectively. Among the 11 NAs, nine were detected in all 74 samples. This methodology could be applied to monitor NA levels to ensure the safety and quality of food products. [Display omitted] •Simultaneous analysis method for 11 volatile and non-volatile N-nitrosamines (NAs).•Levels of 11 NAs in 74 samples ranged from 0.41 to 5.92 ng·g−1.•NDEA, NDBA, and NPIP commonly found in fish, meat, and salted fish products.•Sorbent combination for clean-up should be tailored to the specific product type.