Analysis of Nitrosamines in Cooked Bacon by QuEChERS Sample Preparation and Gas Chromatography–Tandem Mass Spectrometry with Backflushing-Reference-Cited by-同舟云学术

Analysis of Nitrosamines in Cooked Bacon by QuEChERS Sample Preparation and Gas Chromatography–Tandem Mass Spectrometry with Backflushing

Published:2015-11-17 Issue:47 Volume:63 Page:10341-10351
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lehotay Steven J.¹,Sapozhnikova Yelena¹,Han Lijun¹²,Johnston John J.³

Affiliation:

1. Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States

2. College of Science, China Agricultural University, 2 Yuanmingyuan West Road, Beijing 100193, People’s Republic of China

3. Food Safety and Inspection Service, Office of Public Health Science, U.S. Department of Agriculture, 2150 Centre Avenue, Fort Collins, Colorado 80526, United States

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b04527

Reference55 articles.

1. Solid-phase extraction and high-performance liquid chromatography mass spectrometry analysis of nitrosamines in treated drinking water and wastewater

2. Solid-phase microextraction of N-nitrosamines

3. Determination of nitrosamines in water by gas chromatography/chemical ionization/selective ion trapping mass spectrometry