Detection of n-nitrosamine compounds by gas chromatography in sausages
In this study, the levels of nitrosamines which can occur in 21 sausage samples provided from Elazığ, Konya, Kayseri and Ankara regions were investigated. NPyr was found in all that samples in the result of the analysis made by using gas chromatography with flame-ionization- detector. Whereas, NDMA,...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
|
| Series: | Eurasian Journal of Veterinary Sciences |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=916 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841561409585938432 |
|---|---|
| author | İbrahim PİRİNÇCİ H. Ahmet ACET Bekir BATI |
| author_facet | İbrahim PİRİNÇCİ H. Ahmet ACET Bekir BATI |
| author_sort | İbrahim PİRİNÇCİ |
| collection | DOAJ |
| description | In this study, the levels of nitrosamines which can occur
in 21 sausage samples provided from Elazığ, Konya, Kayseri and Ankara
regions were investigated. NPyr was found in all that samples in the
result of the analysis made by using gas chromatography with flame-ionization-
detector. Whereas, NDMA, NDEA and NPip were determined in
about 95% of samples analysed.<p>
The levels of nitrasamirres determined in the sausage samples analysed
were 5.1- 370.0 ppb, 2.5- 600.0 ppb, 6.5- 200.0 ppb, and 1.4- 125.0 ppb for
NDMA, NDEA, NPyr and NPip respectively. According to the density
groups, fourty- one %41, 17.95%, 10.26%, 6.41 %, 6.41%, 6.41 %, 7.69%,
2.56% 1.28% of the levels found for four nitrasamine derivatives were
determined to be between 1.1- 20.0 ppb, 20.1- 40.0 ppb, 40.1- 60.0 ppb,
60.1- 80.0 ppb, 80.1- 100.0 ppb, 100.0- 150.0 ppb, 150.0- 200.0 ppb, 200.1-
400.0 ppb, 400.1- 600.0 ppb respectively.<p>
In conclusion, it can be said that the occurence of nitrasamine derivatives
in the levels, which can produce canserogenic effect in same samples,
is due to the adding of the compounds with nitrate nitrite to these
samples. |
| format | Article |
| id | doaj-art-5aac4d2c8eeb4a7eb7c0c152a4179c9b |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-5aac4d2c8eeb4a7eb7c0c152a4179c9b2025-01-03T01:36:54ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-1953217589916Detection of n-nitrosamine compounds by gas chromatography in sausagesİbrahim PİRİNÇCİ0H. Ahmet ACET1Bekir BATI2F. Ü. Veteriner Fakültesi, Farmakoloji ve Toksikoloji Bilim Dalı, ElazığS. Ü. Veteriner Fakültesi, Farmakoloji ve Toksikoloji Bilim Dalı, KonyaO. M. Ü. Eğitim Yüksek Okulu, SamsunIn this study, the levels of nitrosamines which can occur in 21 sausage samples provided from Elazığ, Konya, Kayseri and Ankara regions were investigated. NPyr was found in all that samples in the result of the analysis made by using gas chromatography with flame-ionization- detector. Whereas, NDMA, NDEA and NPip were determined in about 95% of samples analysed.<p> The levels of nitrasamirres determined in the sausage samples analysed were 5.1- 370.0 ppb, 2.5- 600.0 ppb, 6.5- 200.0 ppb, and 1.4- 125.0 ppb for NDMA, NDEA, NPyr and NPip respectively. According to the density groups, fourty- one %41, 17.95%, 10.26%, 6.41 %, 6.41%, 6.41 %, 7.69%, 2.56% 1.28% of the levels found for four nitrasamine derivatives were determined to be between 1.1- 20.0 ppb, 20.1- 40.0 ppb, 40.1- 60.0 ppb, 60.1- 80.0 ppb, 80.1- 100.0 ppb, 100.0- 150.0 ppb, 150.0- 200.0 ppb, 200.1- 400.0 ppb, 400.1- 600.0 ppb respectively.<p> In conclusion, it can be said that the occurence of nitrasamine derivatives in the levels, which can produce canserogenic effect in same samples, is due to the adding of the compounds with nitrate nitrite to these samples.http://eurasianjvetsci.org/pdf.php3?id=916 |
| spellingShingle | İbrahim PİRİNÇCİ H. Ahmet ACET Bekir BATI Detection of n-nitrosamine compounds by gas chromatography in sausages Eurasian Journal of Veterinary Sciences |
| title | Detection of n-nitrosamine compounds by gas chromatography in sausages |
| title_full | Detection of n-nitrosamine compounds by gas chromatography in sausages |
| title_fullStr | Detection of n-nitrosamine compounds by gas chromatography in sausages |
| title_full_unstemmed | Detection of n-nitrosamine compounds by gas chromatography in sausages |
| title_short | Detection of n-nitrosamine compounds by gas chromatography in sausages |
| title_sort | detection of n nitrosamine compounds by gas chromatography in sausages |
| url | http://eurasianjvetsci.org/pdf.php3?id=916 |
| work_keys_str_mv | AT ibrahimpirincci detectionofnnitrosaminecompoundsbygaschromatographyinsausages AT hahmetacet detectionofnnitrosaminecompoundsbygaschromatographyinsausages AT bekirbati detectionofnnitrosaminecompoundsbygaschromatographyinsausages |