Solid-Phase Extraction Method for Volatile N-Nitrosamines in Hams Processed with Elastic Rubber Netting

Abstract

Abstract A method was developed for the determination of volatile N-nitrosamines in hams processed In elastic rubber nettings. The method was based on a modification of a solid-phase extraction (SPE) procedure used in the past to determine selected nitrosamines in different types of cured meat products. The nitrosamines detected in ham most likely originate from the amine precursors in rubber and from the nitrite commonly used in the meat curing process. The method was compared with 2 established procedures for N-nitrosodibutylamine (NDBA) analysis in cured meat products: the mineral oil distillation procedure (MOD) and the low temperature vacuum distillation procedure (LTVD). All 3 methods used the same gas chromatographic/chemlluminescent detection conditions and system. No significant difference was found between the MOD and LTVD methods. These methods were found to yield significantly higher NDBA levels than the SPE procedure. When 2,6-dimethylmorpholine was added to the sample before analysis in the MOD and LTVD procedures, artifactual nitrosamines were formed. No artifactual formation was noted in the SPE method. We propose that the new SPE method replace the current methods being used for analysis of netted, cured meat products.