Desenvolvimento de metodos analiticos para determinação de nitrato, nitrito e n-nitrosaminas em produtos carneos

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

Nitrosamines are N-nitroso compounds formed in certain foods by the reaction of a nitrosating agent, derived from either nitrite salts or nitrogen oxide, with a substance having an amino group. The majority of nitrosamines tested in animals are carcinogenic, mutagenic, teratogenic and act transplacentally. This work describes analytical methods for the determination of nitrate, nitrite and N-nitrosamines in meat products, in particular, sausages. Nitrite and nitrate were determined by flow injection analysis with spectrophotometric detection at 460 nm. The method is based on the reduction of nitrite and nitrate to nitric oxide, with subsequent reaction with iron (II) and thiocyanate in an acid medium, forming FeSCNNO. The determination and identity confirmation of volatile nitrosamines (nitrosodimethylamine, nitrosodiethylamine, nitrosopiperidine and nitrosopyrrolidine) were carried out by gas chromatography with a thermal energy analyzer or mass detector, respectively. Solid phase extraction (SPE) and solid phase microextracion with headspace sampling (HS-SPME) for the extraction of the nitrosamines were evaluated. Two fiber coatings (PDMS-DVB and polyacrylate) were evaluated and the conditions optimized by an experimental design; the ionic strength, equilibrium time, extraction time and temperature were considered. The methods developed were validated through the following parameters: linear range, linearity, sensitivity, precision, limit of detection and limit of determination, and accuracy and were applied in the analysis of nitrate, nitrite and volatile nitrosamines in sausages.

ASSUNTO(S)

nitrato nitrosaminas volateis

ACESSO AO ARTIGO

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