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...
Ausführliche Beschreibung
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] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2018 |
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Schlagwörter: |
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Übergeordnetes Werk: |
Enthalten in: Food control - Amsterdam [u.a.] : Elsevier Science, 1990, 98, Seite 342-347 |
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Übergeordnetes Werk: |
volume:98 ; pages:342-347 |
DOI / URN: |
10.1016/j.foodcont.2018.11.047 |
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Katalog-ID: |
ELV001392298 |
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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 | |
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650 | 4 | |a Gas chromatography-mass spectrometry | |
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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 | |
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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 |
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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 |
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630 640 DE-600 58.34 bkl Analysis of 7 volatile Salted vegetable Pickle Gas chromatography-mass spectrometry QuEchERS extraction |
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Analysis of 7 volatile |
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Zhang, Qixian Jin, Lu Zhang, Feng Yao, Kai Ren, Yao Zhang, Jiaqi Zhang, Qisheng He, Qiang Wan, Yuping Chi, Yuanlong |
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analysis of 7 volatile |
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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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