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首页> 外文期刊>Journal of pharmacology & toxicology. >Analysis of Volatile N-nitrosamines in Red Swamp Crayfish Procarnbarus clarkii
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Analysis of Volatile N-nitrosamines in Red Swamp Crayfish Procarnbarus clarkii

机译：红色沼泽小龙虾克氏原螯虾中挥发性N-亚硝胺的分析

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Recent studies on N-nitrosamines in seafood focus on compounds being formed during various processing methods without consideration of the N-nitrosamines already present in the fresh meats and seafood. The purpose of this study was to determine the concentration of N-nitrosamines in various compartments of commercially-available red swamp crayfish. Crayfish samples were purchased from a wholesale dealer. Samples were washed in tap water and boiled for 7-10 min at 100degC. Crayfish were dissected into shell, head (hepatopancreas and green gland) and tail meat. N-nitrosamines were extracted using standard solid-phase extraction protocol with Extrelut and Florisil cartridges. N-nitrosamines were identified and quantified using GC-FID. Results indicated the presence of N-nitrosodimethylamine (3.37±0.51 ng g~(-1)), N-nitrosodiethylamine (4.91±1.30 ng g~(-1)), N-nitrosopyrrolidine (48.94±2.01 ng g~(-1)) and N-nitrosopiperidine (13.60±2.02 ng g~(-1)), N-nitrosodipropylamine (12.52±2.55 ng g~(-1)), N-nitrosomethylethylamine (4.83±0.53 ng g~(-1)). This study has major implications since crayfish are consumed seasonally and in large amounts there may be a potential risk of exposure to N-nitrosamines.
机译：对海鲜中N-亚硝胺的最新研究集中于在各种加工方法中形成的化合物，而没有考虑鲜肉和海鲜中已经存在的N-亚硝胺。这项研究的目的是确定市售的红色沼泽小龙虾各个隔室中N-亚硝胺的浓度。小龙虾样品从批发商处购买。将样品在自来水中洗涤，并在100℃下煮沸7-10分钟。将小龙虾切成贝壳，头部（肝胰脏和绿色腺体）和尾肉。使用带有Extrelut和Florisil柱的标准固相萃取方案萃取N-亚硝胺。使用GC-FID对N-亚硝胺进行鉴定和定量。结果表明存在N-亚硝基二甲胺（3.37±0.51 ng g〜（-1）），N-亚硝基二乙胺（4.91±1.30 ng g〜（-1）），N-亚硝基吡咯烷（48.94±2.01 ng g〜（-1） ））和N-亚硝基哌啶（13.60±2.02 ng g〜（-1）），N-亚硝基二丙胺（12.52±2.55 ng g〜（-1）），N-亚硝基甲基乙胺（4.83±0.53 ng g〜（-1）） 。这项研究具有重要意义，因为小龙虾是季节性消费的，大量食用小龙虾有可能暴露于N-亚硝胺。

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