Total N-nitroso group analysis of foods. II. Further studies on the precision and sensitivity of the assay

Food Additives and Contaminants
R C MasseyM E Knowles

Abstract

The total N-nitroso content of foods can be measured by chemical denitrosation with hydrogen bromide and chemiluminescence detection of the cleaved nitric oxide radical. The denitrosation reagent itself causes a significant detector response which has limited the application of the technique to trace analysis. A procedure is described in which the errors associated with this interference are minimized. Application of this method to the trace analysis of aqueous and solid samples is reported together with an investigation of the effects of sample size on the accuracy and sensitivity of the assay as applied to aqueous analytes. The magnitude and significance of the false-positive response from nitrate is discussed in relation to the analysis of cured meats.

References

Nov 1, 1978·The Analyst·C L WaltersP L Smith
Feb 1, 1976·Journal of the Science of Food and Agriculture·T A GoughC L Walters
Jan 1, 1967·Advances in Cancer Research·P N Magee, J M Barnes
Apr 1, 1984·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·M J DennisD J McWeeny

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Citations

May 1, 1985·Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung·A R TrickerD J McWeeny
Jul 1, 1988·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·R C MasseyI R Rowland
Oct 1, 1987·Food Additives and Contaminants·N P Sen, S J Kubacki
Jan 1, 1992·Food Additives and Contaminants·A R Tricker, S J Kubacki
Oct 1, 1989·Food Additives and Contaminants·R Massey, P E Key
Apr 1, 1989·Food Additives and Contaminants·B BouchikhiG Debry
Jan 1, 1987·Food Additives and Contaminants·M CastegnaroC L Walters
Apr 1, 1986·Food Additives and Contaminants·A R TrickerD J McWeeny

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