High Sensitivity Detection and Quantification of Trace Levels of N-Nitrosamines in Beers by GC-MS/MS Method

Introduction

Most of N-nitrosamines are known to be carcinogenic and mutagenic. Consumption of nitrosamines, e.g., N- nitrosodimethylamine (NDMA), was reported to be a cause of gastric cancer, liver cancer, glioma and blood disorder. N- nitrosamines could be formed by reaction between amine and nitrite under heating conditions in food processing. For example, they were found in nitrite-treated meat and malt-derived beverages like beer at trace level. The presence of NDMA in malt and beer was first reported in 1974. Its concentration in malt depends on the drying techniques used. According to the US and EU regulation, the amount of nitrosamines in beer must be controlled to the acceptable levels, typically at 0.2 ~ 5.0 ppb depending on the country. The main N-nitrosamine that is monitored in malt and beer is NDMA. Here, we report a new GC-MS/MS method using Multiple Reaction Monitoring (MRM) mode for simultaneous detection and quantification of six N-nitrosamines including NDMA for enhanced selectivity and sensitivity from the potential matrix interferences in beer samples.

June 3, 2013 GMT