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Determination of volatile and non-volatile nitrite products in sausages
Hlávka, Jan ; Sobotníková, Jana (advisor) ; Čabala, Radomír (referee)
This diploma thesis deals with the determination of nitrite products in sausages using gas chromatography. In the first part of this thesis, an extraction method was developed for the determination of 4-cyanophenol and N-nitrosoproline in samples of sausage products using gas chromatography with tandem mass spectroscopy. A 1% formic acid solution in acetonitrile was used to extract the analytes from the sausage samples. Due to the lower volatility of the analytes, derivatisation with N,O-bis(trimethylsilyl)trifluoroacetamide was necessary before each analysis. Using this method, an indicative determination of the concentrations of 4-cyanophenol and N-nitrosoproline in selected sausage samples was carried out. The standard addition method was used for the quantification of these analytes because of the strong matrix effect. For the selected types of sausage, it was observed whether or not the concentrations of the analytes differed in products with different meat contents. At the end of this diploma thesis, a validation of a method for the determination of volatile N-nitrosamines in sausage products by gas chromatography with chemiluminescence detection was performed. The analytes were N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosodibutylamine, N-nitroso-piperidine, N-nitrosopyrrolidine...
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