A review on analytical methods to determine nitrosamines in food
Nitrosamines have shown the potential of being carcinogenic to some animal species and are likely to be related to human cancer. Nitrosamines can be found in processed food especially in those where nitrate and nitrite are used. In this review paper, examples of nitrosamine occurrence and its toxic effects are listed in addition to dietary intake values over a period of the last 20 years. The various analytical techniques (extraction from the food, gas chromatography (GC) and high performance liquid chromatography (HPLC) are described in detail. A special emphasis is taken on the analytical conditions in respect to various food matrices and on the use of various detectors.
Bibliographic Reference: EUR 18053 EN (1998) 38pp., free of charge
Availability: Available from the Public Relations and Publications Unit, JRC Ispra, I-21020 Ispra (IT), Fax: +39-332-785818
Record Number: 199810731 / Last updated on: 1998-06-22
Original language: en
Available languages: en