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
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 prepara...
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| Published in | Food chemistry Vol. 459; p. 140281 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Elsevier Ltd
30.11.2024
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| Abstract | 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.
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•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. |
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| AbstractList | 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.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. 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. 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 , 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. |
| ArticleNumber | 140281 |
| Author | Kim, Eunmi Yoo, Miyoung Seo, Dongwon Jung, Young Sung Lee, Hyun Jeong |
| Author_xml | – sequence: 1 givenname: Hyun Jeong surname: Lee fullname: Lee, Hyun Jeong – sequence: 2 givenname: Young Sung surname: Jung fullname: Jung, Young Sung – sequence: 3 givenname: Dongwon surname: Seo fullname: Seo, Dongwon – sequence: 4 givenname: Eunmi surname: Kim fullname: Kim, Eunmi – sequence: 5 givenname: Miyoung surname: Yoo fullname: Yoo, Miyoung email: myyoo@kfri.re.kr |
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| Keywords | Method development Method validation Analytical method QuEChERS Food safety Heatmap Sample clean-up |
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| SubjectTerms | 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 |
| Title | 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 |
| URI | https://dx.doi.org/10.1016/j.foodchem.2024.140281 https://www.ncbi.nlm.nih.gov/pubmed/39047543 https://www.proquest.com/docview/3084767295 |
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