The determination of n-nitrosoproline in cured meats Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/1z40kw273

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  • A method is described for the determination of N-nitrosoproline (NOPRO) in cured meat products. NOPRO was extracted with ethyl acetate from a slurry of cured meat and water after the addition of ammonium sulfamate and acid. This nitrosamino acid was converted to the methyl ester and after further purification, it was quantitated and confirmed by gas liquid chromatography and mass spectroscopy. Recoveries of 10 μg from spiked samples averaged about 70%. A capillary column was used to confirm the presence of low levels of MeNOPRO in the extracts. An oscilloscope, utilizing horizontal sweep magnification of the mass spectrometer output, was used to detect the elution of MeNOPRO from the column by monitoring the m/e 30 ion. The presence of 5 nanograms per injection of concentrated cured meat extract could be confirmed. NOPRO was detected in several commercial meat products. Five of six bacon samples analyzed were found to contain NOPRO at levels ranging from 13-46 ppb. A precooked ham slice and a sample of breakfast beef contained 22 and 62 ppb NOPRO, respectively. NOPRO was not detected in a sample of canned chopped ham nor a wiener sample. The detection of NOPRO, a non-volatile nitrosamine, in cured meats suggests that the formation of other non-volatile nitrosamines is possible. To date, only volatile nitrosamines have been analyzed and confirmed by mass spectrometry. The ubiquity of proline and the finding of NOPRO in several different cured meat products suggest that NOPRO could be an indicator of nitrosation in foods. Bacon cured in brines containing 800 and 1600 ppm nitrite contained about 50 and 100 ppm residual nitrite, respectively. Bacons receiving the lower nitrite level contained no NOPRO while the higher nitrite treated bacons contained over 100 ppb NOPRO. Frying of bacon was found to destroy 86 to 100% of NOPRO in the five samples analyzed. NOPRO has been reported to break down during heating to nitrosopyrrolidine (NOPYR). However, the levels of NOPRO determined in raw bacon were not sufficient to produce the amounts of NOPYR reported in fried bacon if the rate of conversion was similar to that previously reported in model studies.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-03-08T22:25:16Z (GMT) No. of bitstreams: 1 IVEYFRANCIS1974.pdf: 2456354 bytes, checksum: 162ed3ac307293d5cc6d617d5dafb7e6 (MD5)
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-03-08T22:27:19Z (GMT) No. of bitstreams: 1 IVEYFRANCIS1974.pdf: 2456354 bytes, checksum: 162ed3ac307293d5cc6d617d5dafb7e6 (MD5)

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