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Register a new userAn Analytical Contribution to Determine Some Volatile N- Nitrosamines in Meat, Using Gas Chromatography and Flame Ionization Detector (GC-FID)
مساهمة تحليلية لمقايسة بعض مركبات ن-نتروزأمين الطيارة في اللحوم باستخدام طريقة الكروماتوغرافيا الغازية ومتحري التأين اللهبي
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تم تحديد شروط الفصل المثلى من أجل التحليل الكمي لمركبات ن-نتروزأمين الطيارة Volatile N-nitrosamines من عينات اللحوم ومنتجاتها بطريقة الكروماتوغرافيا الغازية Gas Chromatography (GC) المجهزة بمتحرٍّ (مكشاف) التأين اللهبي Flame ionization Detector (FID) باستخدام عمود Optima XLB (30m × 0.25 mm × 0.25µm ). أظهرت النتائج أن الطريقة ذات حد كشف منخفض (LOD) وأنها ذات خطيةLinearity وتكرارية repeatability مع معدل للاستردادية Recovery تراوح بين 89% و 105.5% وقيم مقبولة للانحراف المعياري النسبي RSD.
Conditions for Gas chromatography (GC) equipped with Flame Ionization Detector (FID) were optimized in order to dtermine volatile N-nitrosamine in meat and meat products, using optima XLB (30m × 0.25 mm × 0.25µm) column. Results reveal that the method has a low detection limit with repeatability and linearity and with average recovery ranging from 89% to 105.5% and accepted relative standard deviation
References used
HONIKEL, K. O.The use and control of nitrate and nitrite for the processing of meat products. Meat Sci, 78, Germany, 2008, 68–76
CASSENS, R. G. Use of sodium nitrite in cured meats today. Food Tech., 49, USA, 1995, 72–79, 115
BYUN, M.W., AHN, H.J., KIM, J.H., LEE, J.W., YOOK, H.S., HAN, S.B. Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer. J. Chromatogr. A 1054, South Korea, 2004, 403–407
DOMANSKA, B. K., RACHUBIK, J., KOWALSKA, B. Occurrence of volatile N-nitrosamines in Polish tinned foods. Bull. Vet. Inst. 49, Poland, 2005, 319–322
OZEL, M.Z. JACQUELINE, F. Determination of volatile nitrosamines in various food products using comprehensive gas chromatography –nitrogen chemiluminescence detection. J. Food Chem. Toxicol., Turkey, VOL.48, 2010, 3268-3273
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The ancient people had used and kept a lot of tools and most important of
all were clay cooking pots and dishes, etc.., and they left them as remains to tell
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out some
analysis on the organic residue of archaeological clay sherds from
cooking pots or dishes from the area of Homs from the era of the Roman and
Islam. A Special attention was focused on the analysis of lipids, which have the
properties of resisting the effect of the environment after it is absorbed in the
clay matrix. Lipids can be extracted with suitable solvents, either total
extraction, or after the treatment of the undisolved portion of the clay with
alkaline. Analysis using gas chromatography and gas chromatography - mass
spectrometery, revealed the existence of mono and di carboxylic acids,
saturated and unsaturated fatty acids, alkanes, and mono, di, and tri glycerides.
The measurement of the ratio C١٦/C١٨ gave the indication to the use of animal
fats in these pots.
The study was conducted on randomized samples of virgin olive oils
collected from Hama, Aleppo, Daraa, Latakia, Homs and Idleb to investigate
the relationship between the quality indices of oil purity (peroxide value, the
figure iodine, coefficien
t of acidity, the absorption coefficient qualitative Xultraviolet
K270 and distributed fatty acids) and related volatile flavor
components compared with what is published in the literature. The results also
showed that the quality indices of Hama and Lattakia، s samples in terms of
extra virgin olive oil and the first class of virgin olive oil were not compatible
with the Syrian Standards and metrology (2000/182) while the concentrations
of fatty acids for samples of Idleb, Homs, Latakia, Deraa and Aleppo were
within the scope of Syrian standard. However, their distribution in Hama
samples did not comply with the ratios set forth in the Syrian specifications.
Forty three volatile compounds were isolated and they correspond with what is
published. The samples of research showed somewhat of similarity to a large
extent with the exception of a sample of Hama, where a decline was observed in
the content of volatile flavored materials. It was noticed that the essential
composition of volatile compounds of the samples was aldehydes followed by
ester of fatty acids and then hydrocarbons. The study showed that the
technique used in this research was fast and efficient in extraction and
identification of volatile compounds.
The study aims to shed light on the conceptual framework of IOT as a modern term in the field of informatics, and determine its importance and its various applications, In addition to analyzing its contribution on the creation value for different act
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The thyme is a wild plant naturally present in the Syrian Seaside at varying altitudes
up to more than 1000 m above sea level. The essential oil was extracted from thyme plants
taken from seven sites (Safita - Beit Sheikh Younis, Khirbet Al-Mezah –
Albirdanie,
Sheikh Badr – Aljalsat, Banias – Shibani, Qadmous – Alhatria, Qardahah - Deir Hanna,
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spectrophotometric and chromatographic methods was used for
determination of five water-soluble vitamins, including : Thiamine
HCl (B1), Ascorbic acid (VC), Niacinamide (PP), Cyanocobalamin
(B12), Riboflavin (B2) in this research.
The conditions
of chromatographic separation were reached to the
vitamins with good resolution.
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