Determination of Seven N-nitrosamines in Agricultural Food Matrices Using GC-PCI-MS/MS

Author:

Seo Jung-eun,Park Jong-eun,Lee Jee-yeon,Kwon Hoonjeong

Funder

Ministry of Food and Drug Safety

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Reference31 articles.

1. Association of Official Analytical Chemists(AOAC) (2012) Official method 991.28. In: Latimer GW Jr. (ed) Official methods of analysis of AOAC International, vol 2. 19th edn. Association of Official Analytical Chemists, Gaithersburg, 39:12–13

2. Fiddler W, Pensabene J, Kimoto W (1981) Investigations of edible oils for volatile nitrosamines. J Food Sci 46:603–605

3. Goodhead K, Gough TA (1975) The reliability of a procedure for the determination of nitrosamines in food. Food Cosmet Toxicol 13:307–312

4. Gray J, Dugan L (1975) Inhibition of n‐nitrosamine formation in model food systems. J Food Sci 40:981–984

5. Horwitz W (2002) AOAC guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. AOAC International, Gaithersburg, pp 12–19

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