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Journal of Analytical Chemistry

, Volume 56, Issue 4, pp 359–363 | Cite as

Determination of Volatile N-Nitrosamines in Food by High-Performance Liquid Chromatography with Fluorescence Detection

  • N. V. Komarova
  • A. A. Velikanov
Article

Abstract

A procedure is proposed for the determination of the mass fraction of volatile N-nitrosamines in food by high-performance liquid chromatography with fluorescence detection. A high sensitivity and selectivity of determination is attained by the precolumn operation of obtaining derivatives secondary amines, which were obtained by the denitrosation of initial nitrosamines with 5-dimethylamino-1-naphthalenesulfonyl chloride (dansyl chloride). A mixture of concentrated hydrobromic acid and glacial acetic acid was proposed as the reducing agent for the denitrosation reaction.

Keywords

Acetic Chloride Chromatography Analytical Chemistry Acetic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© MAIK “Nauka/Interperiodica” 2001

Authors and Affiliations

  • N. V. Komarova
    • 1
  • A. A. Velikanov
    • 1
  1. 1.Analytical Instrument-Making Research and Manufacturing Company LyumeksSt. PetersburgRussia

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