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Development of a new analytical tool for assessing the mutagen 2-methyl-1,4-dinitro-pyrrole in meat products by LC-ESI-MS/MS

Molognoni, Luciano, Daguer, Heitor, de Sá Ploêncio, Leandro Antunes, Yotsuyanagi, Suzana Eri, da Silva Correa Lemos, Ana Lucia, Joussef, Antonio Carlos, De Dea Lindner, Juliano
Talanta 2018 v.185 pp. 151-159
bacon, hydroxylation, liquid chromatography, meat processing, mutagens, nitrites, sausages, silane, silica, tandem mass spectrometry, temperature
The use of sorbate and nitrite in meat processing may lead to the formation of 2-methyl-1,4-dinitro-pyrrole (DNMP), a mutagenic compound. This work was aimed at developing and validating an analytical method for the quantitation of DNMP by liquid chromatography-tandem mass spectrometry. Full validation was performed in accordance to Commission Decision 2002/657/EC and method applicability was checked in several samples of meat products. A simple procedure, with low temperature partitioning solid-liquid extraction, was developed. The nitrosation during the extraction was monitored by the N-nitroso-DL-pipecolic acid content. Chromatographic separation was achieved in 8 min with di-isopropyl-3-aminopropyl silane bound to hydroxylated silica as stationary phase. Samples of bacon and cooked sausage yielded the highest concentrations of DNMP (68 ± 3 and 50 ± 3 μg kg−1, respectively). The developed method proved to be a reliable, selective, and sensitive tool for DNMP measurements in meat products.