Analysis of 7 volatile

A gas chromatography-tandem mass spectrometry coupled to QuEchERS extraction method was developed for the determination of 7 volatile N-nitrosamines (VNAs) in Chinese Sichuan salted vegetables, and the method detection limit (MDL), method quantification limit (MQL), recovery and relative standard de...
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Gespeichert in:

Autor*in:	Zhang, Qixian [verfasserIn] Jin, Lu [verfasserIn] Zhang, Feng [verfasserIn] Yao, Kai [verfasserIn] Ren, Yao [verfasserIn] Zhang, Jiaqi [verfasserIn] Zhang, Qisheng [verfasserIn] He, Qiang [verfasserIn] Wan, Yuping [verfasserIn] Chi, Yuanlong [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2018

Schlagwörter:	Salted vegetable Pickle Gas chromatography-mass spectrometry QuEchERS extraction

Übergeordnetes Werk:	Enthalten in: Food control - Amsterdam [u.a.] : Elsevier Science, 1990, 98, Seite 342-347
Übergeordnetes Werk:	volume:98 ; pages:342-347

DOI / URN:	10.1016/j.foodcont.2018.11.047

Katalog-ID:	ELV001392298

Internformat


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520			\|a A gas chromatography-tandem mass spectrometry coupled to QuEchERS extraction method was developed for the determination of 7 volatile N-nitrosamines (VNAs) in Chinese Sichuan salted vegetables, and the method detection limit (MDL), method quantification limit (MQL), recovery and relative standard deviation (RSD) were determined. Furthermore, the VNA contents of 406 Sichuan salted vegetables were measured and discussed. The MDL of the 7 VNAs ranged from 0.02 to 0.15 ng/g, and their recoveies when spiked with 10 ng/g standards ranged from 91.5 to 106.1%. The within-day RSD and between-day RSD were 2.1–4.6% and 2.4–7.2%, respectively. These results indicate that the method developed was of good accuracy, repeatability and reproducibility. The mean content of total VNAs in the 406 Sichuan salted vegetables was 0.56 ng/g, and more than 95% of them (n = 386) were at low VNA content (<3 ng/g), which suggests good control of VNAs in Sichuan salted vegetables. Preparation method and packaging mode significantly affected the VNA content of Sichuan salted vegetables (P < 0.05), while vegetable type and production region did not (P > 0.05). The VNA with both the highest concentration and the highest occurrence frequency of ≥3 ng/g was N-nitrosopyrrolidine.
650		4	\|a Salted vegetable
650		4	\|a Pickle
650		4	\|a Gas chromatography-mass spectrometry
650		4	\|a QuEchERS extraction
700	1		\|a Jin, Lu \|e verfasserin \|4 aut
700	1		\|a Zhang, Feng \|e verfasserin \|4 aut
700	1		\|a Yao, Kai \|e verfasserin \|4 aut
700	1		\|a Ren, Yao \|e verfasserin \|4 aut
700	1		\|a Zhang, Jiaqi \|e verfasserin \|4 aut
700	1		\|a Zhang, Qisheng \|e verfasserin \|0 (orcid)0000-0002-6558-0013 \|4 aut
700	1		\|a He, Qiang \|e verfasserin \|4 aut
700	1		\|a Wan, Yuping \|e verfasserin \|4 aut
700	1		\|a Chi, Yuanlong \|e verfasserin \|0 (orcid)0000-0003-1687-9016 \|4 aut
773	0	8	\|i Enthalten in \|t Food control \|d Amsterdam [u.a.] : Elsevier Science, 1990 \|g 98, Seite 342-347 \|h Online-Ressource \|w (DE-627)320604772 \|w (DE-600)2020604-5 \|w (DE-576)259271756 \|x 0956-7135 \|7 nnns
773	1	8	\|g volume:98 \|g pages:342-347
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912			\|a GBV_ILN_100
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912			\|a GBV_ILN_224
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
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912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
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912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
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912			\|a GBV_ILN_2148
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912			\|a GBV_ILN_4037
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912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 98 \|h 342-347

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matchkey_str	article:09567135:2018----::nlssfv
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publishDate	2018
allfields	10.1016/j.foodcont.2018.11.047 doi (DE-627)ELV001392298 (ELSEVIER)S0956-7135(18)30592-9 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhang, Qixian verfasserin aut Analysis of 7 volatile 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier A gas chromatography-tandem mass spectrometry coupled to QuEchERS extraction method was developed for the determination of 7 volatile N-nitrosamines (VNAs) in Chinese Sichuan salted vegetables, and the method detection limit (MDL), method quantification limit (MQL), recovery and relative standard deviation (RSD) were determined. Furthermore, the VNA contents of 406 Sichuan salted vegetables were measured and discussed. The MDL of the 7 VNAs ranged from 0.02 to 0.15 ng/g, and their recoveies when spiked with 10 ng/g standards ranged from 91.5 to 106.1%. The within-day RSD and between-day RSD were 2.1–4.6% and 2.4–7.2%, respectively. These results indicate that the method developed was of good accuracy, repeatability and reproducibility. The mean content of total VNAs in the 406 Sichuan salted vegetables was 0.56 ng/g, and more than 95% of them (n = 386) were at low VNA content (<3 ng/g), which suggests good control of VNAs in Sichuan salted vegetables. Preparation method and packaging mode significantly affected the VNA content of Sichuan salted vegetables (P < 0.05), while vegetable type and production region did not (P > 0.05). The VNA with both the highest concentration and the highest occurrence frequency of ≥3 ng/g was N-nitrosopyrrolidine. Salted vegetable Pickle Gas chromatography-mass spectrometry QuEchERS extraction Jin, Lu verfasserin aut Zhang, Feng verfasserin aut Yao, Kai verfasserin aut Ren, Yao verfasserin aut Zhang, Jiaqi verfasserin aut Zhang, Qisheng verfasserin (orcid)0000-0002-6558-0013 aut He, Qiang verfasserin aut Wan, Yuping verfasserin aut Chi, Yuanlong verfasserin (orcid)0000-0003-1687-9016 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 98, Seite 342-347 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:98 pages:342-347 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 98 342-347
spelling	10.1016/j.foodcont.2018.11.047 doi (DE-627)ELV001392298 (ELSEVIER)S0956-7135(18)30592-9 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhang, Qixian verfasserin aut Analysis of 7 volatile 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier A gas chromatography-tandem mass spectrometry coupled to QuEchERS extraction method was developed for the determination of 7 volatile N-nitrosamines (VNAs) in Chinese Sichuan salted vegetables, and the method detection limit (MDL), method quantification limit (MQL), recovery and relative standard deviation (RSD) were determined. Furthermore, the VNA contents of 406 Sichuan salted vegetables were measured and discussed. The MDL of the 7 VNAs ranged from 0.02 to 0.15 ng/g, and their recoveies when spiked with 10 ng/g standards ranged from 91.5 to 106.1%. The within-day RSD and between-day RSD were 2.1–4.6% and 2.4–7.2%, respectively. These results indicate that the method developed was of good accuracy, repeatability and reproducibility. The mean content of total VNAs in the 406 Sichuan salted vegetables was 0.56 ng/g, and more than 95% of them (n = 386) were at low VNA content (<3 ng/g), which suggests good control of VNAs in Sichuan salted vegetables. Preparation method and packaging mode significantly affected the VNA content of Sichuan salted vegetables (P < 0.05), while vegetable type and production region did not (P > 0.05). The VNA with both the highest concentration and the highest occurrence frequency of ≥3 ng/g was N-nitrosopyrrolidine. Salted vegetable Pickle Gas chromatography-mass spectrometry QuEchERS extraction Jin, Lu verfasserin aut Zhang, Feng verfasserin aut Yao, Kai verfasserin aut Ren, Yao verfasserin aut Zhang, Jiaqi verfasserin aut Zhang, Qisheng verfasserin (orcid)0000-0002-6558-0013 aut He, Qiang verfasserin aut Wan, Yuping verfasserin aut Chi, Yuanlong verfasserin (orcid)0000-0003-1687-9016 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 98, Seite 342-347 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:98 pages:342-347 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 98 342-347
allfields_unstemmed	10.1016/j.foodcont.2018.11.047 doi (DE-627)ELV001392298 (ELSEVIER)S0956-7135(18)30592-9 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhang, Qixian verfasserin aut Analysis of 7 volatile 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier A gas chromatography-tandem mass spectrometry coupled to QuEchERS extraction method was developed for the determination of 7 volatile N-nitrosamines (VNAs) in Chinese Sichuan salted vegetables, and the method detection limit (MDL), method quantification limit (MQL), recovery and relative standard deviation (RSD) were determined. Furthermore, the VNA contents of 406 Sichuan salted vegetables were measured and discussed. The MDL of the 7 VNAs ranged from 0.02 to 0.15 ng/g, and their recoveies when spiked with 10 ng/g standards ranged from 91.5 to 106.1%. The within-day RSD and between-day RSD were 2.1–4.6% and 2.4–7.2%, respectively. These results indicate that the method developed was of good accuracy, repeatability and reproducibility. The mean content of total VNAs in the 406 Sichuan salted vegetables was 0.56 ng/g, and more than 95% of them (n = 386) were at low VNA content (<3 ng/g), which suggests good control of VNAs in Sichuan salted vegetables. Preparation method and packaging mode significantly affected the VNA content of Sichuan salted vegetables (P < 0.05), while vegetable type and production region did not (P > 0.05). The VNA with both the highest concentration and the highest occurrence frequency of ≥3 ng/g was N-nitrosopyrrolidine. Salted vegetable Pickle Gas chromatography-mass spectrometry QuEchERS extraction Jin, Lu verfasserin aut Zhang, Feng verfasserin aut Yao, Kai verfasserin aut Ren, Yao verfasserin aut Zhang, Jiaqi verfasserin aut Zhang, Qisheng verfasserin (orcid)0000-0002-6558-0013 aut He, Qiang verfasserin aut Wan, Yuping verfasserin aut Chi, Yuanlong verfasserin (orcid)0000-0003-1687-9016 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 98, Seite 342-347 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:98 pages:342-347 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 98 342-347
allfieldsGer	10.1016/j.foodcont.2018.11.047 doi (DE-627)ELV001392298 (ELSEVIER)S0956-7135(18)30592-9 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhang, Qixian verfasserin aut Analysis of 7 volatile 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier A gas chromatography-tandem mass spectrometry coupled to QuEchERS extraction method was developed for the determination of 7 volatile N-nitrosamines (VNAs) in Chinese Sichuan salted vegetables, and the method detection limit (MDL), method quantification limit (MQL), recovery and relative standard deviation (RSD) were determined. Furthermore, the VNA contents of 406 Sichuan salted vegetables were measured and discussed. The MDL of the 7 VNAs ranged from 0.02 to 0.15 ng/g, and their recoveies when spiked with 10 ng/g standards ranged from 91.5 to 106.1%. The within-day RSD and between-day RSD were 2.1–4.6% and 2.4–7.2%, respectively. These results indicate that the method developed was of good accuracy, repeatability and reproducibility. The mean content of total VNAs in the 406 Sichuan salted vegetables was 0.56 ng/g, and more than 95% of them (n = 386) were at low VNA content (<3 ng/g), which suggests good control of VNAs in Sichuan salted vegetables. Preparation method and packaging mode significantly affected the VNA content of Sichuan salted vegetables (P < 0.05), while vegetable type and production region did not (P > 0.05). The VNA with both the highest concentration and the highest occurrence frequency of ≥3 ng/g was N-nitrosopyrrolidine. Salted vegetable Pickle Gas chromatography-mass spectrometry QuEchERS extraction Jin, Lu verfasserin aut Zhang, Feng verfasserin aut Yao, Kai verfasserin aut Ren, Yao verfasserin aut Zhang, Jiaqi verfasserin aut Zhang, Qisheng verfasserin (orcid)0000-0002-6558-0013 aut He, Qiang verfasserin aut Wan, Yuping verfasserin aut Chi, Yuanlong verfasserin (orcid)0000-0003-1687-9016 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 98, Seite 342-347 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:98 pages:342-347 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 98 342-347
allfieldsSound	10.1016/j.foodcont.2018.11.047 doi (DE-627)ELV001392298 (ELSEVIER)S0956-7135(18)30592-9 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Zhang, Qixian verfasserin aut Analysis of 7 volatile 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier A gas chromatography-tandem mass spectrometry coupled to QuEchERS extraction method was developed for the determination of 7 volatile N-nitrosamines (VNAs) in Chinese Sichuan salted vegetables, and the method detection limit (MDL), method quantification limit (MQL), recovery and relative standard deviation (RSD) were determined. Furthermore, the VNA contents of 406 Sichuan salted vegetables were measured and discussed. The MDL of the 7 VNAs ranged from 0.02 to 0.15 ng/g, and their recoveies when spiked with 10 ng/g standards ranged from 91.5 to 106.1%. The within-day RSD and between-day RSD were 2.1–4.6% and 2.4–7.2%, respectively. These results indicate that the method developed was of good accuracy, repeatability and reproducibility. The mean content of total VNAs in the 406 Sichuan salted vegetables was 0.56 ng/g, and more than 95% of them (n = 386) were at low VNA content (<3 ng/g), which suggests good control of VNAs in Sichuan salted vegetables. Preparation method and packaging mode significantly affected the VNA content of Sichuan salted vegetables (P < 0.05), while vegetable type and production region did not (P > 0.05). The VNA with both the highest concentration and the highest occurrence frequency of ≥3 ng/g was N-nitrosopyrrolidine. Salted vegetable Pickle Gas chromatography-mass spectrometry QuEchERS extraction Jin, Lu verfasserin aut Zhang, Feng verfasserin aut Yao, Kai verfasserin aut Ren, Yao verfasserin aut Zhang, Jiaqi verfasserin aut Zhang, Qisheng verfasserin (orcid)0000-0002-6558-0013 aut He, Qiang verfasserin aut Wan, Yuping verfasserin aut Chi, Yuanlong verfasserin (orcid)0000-0003-1687-9016 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 98, Seite 342-347 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:98 pages:342-347 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 98 342-347
language	English
source	Enthalten in Food control 98, Seite 342-347 volume:98 pages:342-347
sourceStr	Enthalten in Food control 98, Seite 342-347 volume:98 pages:342-347
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Salted vegetable Pickle Gas chromatography-mass spectrometry QuEchERS extraction
dewey-raw	630
isfreeaccess_bool	false
container_title	Food control
authorswithroles_txt_mv	Zhang, Qixian @@aut@@ Jin, Lu @@aut@@ Zhang, Feng @@aut@@ Yao, Kai @@aut@@ Ren, Yao @@aut@@ Zhang, Jiaqi @@aut@@ Zhang, Qisheng @@aut@@ He, Qiang @@aut@@ Wan, Yuping @@aut@@ Chi, Yuanlong @@aut@@
publishDateDaySort_date	2018-01-01T00:00:00Z
hierarchy_top_id	320604772
dewey-sort	3630
id	ELV001392298
language_de	englisch
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author	Zhang, Qixian
spellingShingle	Zhang, Qixian ddc 630 bkl 58.34 misc Salted vegetable misc Pickle misc Gas chromatography-mass spectrometry misc QuEchERS extraction Analysis of 7 volatile
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topic_title	630 640 DE-600 58.34 bkl Analysis of 7 volatile Salted vegetable Pickle Gas chromatography-mass spectrometry QuEchERS extraction
topic	ddc 630 bkl 58.34 misc Salted vegetable misc Pickle misc Gas chromatography-mass spectrometry misc QuEchERS extraction
topic_unstemmed	ddc 630 bkl 58.34 misc Salted vegetable misc Pickle misc Gas chromatography-mass spectrometry misc QuEchERS extraction
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title	Analysis of 7 volatile
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title_full	Analysis of 7 volatile
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author_browse	Zhang, Qixian Jin, Lu Zhang, Feng Yao, Kai Ren, Yao Zhang, Jiaqi Zhang, Qisheng He, Qiang Wan, Yuping Chi, Yuanlong
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title_sort	analysis of 7 volatile
title_auth	Analysis of 7 volatile
abstract	A gas chromatography-tandem mass spectrometry coupled to QuEchERS extraction method was developed for the determination of 7 volatile N-nitrosamines (VNAs) in Chinese Sichuan salted vegetables, and the method detection limit (MDL), method quantification limit (MQL), recovery and relative standard deviation (RSD) were determined. Furthermore, the VNA contents of 406 Sichuan salted vegetables were measured and discussed. The MDL of the 7 VNAs ranged from 0.02 to 0.15 ng/g, and their recoveies when spiked with 10 ng/g standards ranged from 91.5 to 106.1%. The within-day RSD and between-day RSD were 2.1–4.6% and 2.4–7.2%, respectively. These results indicate that the method developed was of good accuracy, repeatability and reproducibility. The mean content of total VNAs in the 406 Sichuan salted vegetables was 0.56 ng/g, and more than 95% of them (n = 386) were at low VNA content (<3 ng/g), which suggests good control of VNAs in Sichuan salted vegetables. Preparation method and packaging mode significantly affected the VNA content of Sichuan salted vegetables (P < 0.05), while vegetable type and production region did not (P > 0.05). The VNA with both the highest concentration and the highest occurrence frequency of ≥3 ng/g was N-nitrosopyrrolidine.
abstractGer	A gas chromatography-tandem mass spectrometry coupled to QuEchERS extraction method was developed for the determination of 7 volatile N-nitrosamines (VNAs) in Chinese Sichuan salted vegetables, and the method detection limit (MDL), method quantification limit (MQL), recovery and relative standard deviation (RSD) were determined. Furthermore, the VNA contents of 406 Sichuan salted vegetables were measured and discussed. The MDL of the 7 VNAs ranged from 0.02 to 0.15 ng/g, and their recoveies when spiked with 10 ng/g standards ranged from 91.5 to 106.1%. The within-day RSD and between-day RSD were 2.1–4.6% and 2.4–7.2%, respectively. These results indicate that the method developed was of good accuracy, repeatability and reproducibility. The mean content of total VNAs in the 406 Sichuan salted vegetables was 0.56 ng/g, and more than 95% of them (n = 386) were at low VNA content (<3 ng/g), which suggests good control of VNAs in Sichuan salted vegetables. Preparation method and packaging mode significantly affected the VNA content of Sichuan salted vegetables (P < 0.05), while vegetable type and production region did not (P > 0.05). The VNA with both the highest concentration and the highest occurrence frequency of ≥3 ng/g was N-nitrosopyrrolidine.
abstract_unstemmed	A gas chromatography-tandem mass spectrometry coupled to QuEchERS extraction method was developed for the determination of 7 volatile N-nitrosamines (VNAs) in Chinese Sichuan salted vegetables, and the method detection limit (MDL), method quantification limit (MQL), recovery and relative standard deviation (RSD) were determined. Furthermore, the VNA contents of 406 Sichuan salted vegetables were measured and discussed. The MDL of the 7 VNAs ranged from 0.02 to 0.15 ng/g, and their recoveies when spiked with 10 ng/g standards ranged from 91.5 to 106.1%. The within-day RSD and between-day RSD were 2.1–4.6% and 2.4–7.2%, respectively. These results indicate that the method developed was of good accuracy, repeatability and reproducibility. The mean content of total VNAs in the 406 Sichuan salted vegetables was 0.56 ng/g, and more than 95% of them (n = 386) were at low VNA content (<3 ng/g), which suggests good control of VNAs in Sichuan salted vegetables. Preparation method and packaging mode significantly affected the VNA content of Sichuan salted vegetables (P < 0.05), while vegetable type and production region did not (P > 0.05). The VNA with both the highest concentration and the highest occurrence frequency of ≥3 ng/g was N-nitrosopyrrolidine.
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title_short	Analysis of 7 volatile
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author2	Jin, Lu Zhang, Feng Yao, Kai Ren, Yao Zhang, Jiaqi Zhang, Qisheng He, Qiang Wan, Yuping Chi, Yuanlong
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up_date	2024-07-06T21:13:06.999Z
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score	7.3992968

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