Smoked products analytical methods

Radioisotope-labeled nitrosamines have proven valuable in development of analytical methods and for demonstrating efficiency of recovery of nitrosamines from tobacco products and smoke (37-39). The very high specific activity required for low part-per-billion determinations has discouraged most analysts from using this approach. Unless a radiochromatographic detector with adequate sensitivity is available, samples must be counted independently of the final chromatographic determination, and one of the advantages of internal standardization, correction for variation in volume injected, is lost. 

N-Nitrosamines are widely distributed in various human environments. The concern was initially focused on their widespread occurrence in food and consumer products, as beer, meats cured with nitrite, smoked fish, tobacco and tobacco smoke, rubber products including baby bottle nipples and pacifiers, cosmetics, drug formulations, or herbicides formulations. Much data of their occurrence have been obtained by inadequate analytical methods and must await confirmation. Considerable progress has been made in the development of adequate and specific methods for trace analysis of nitrosamines, and reliable information is expected in the near future. 

In an attempt to develop SC-CO2 extraction as an analytical method. King et al. [16] extracted fat from meat products such as link sausage, luncheon meat, smoked ham and imported ham at 80°C and 34.5 and 69 MPa. Extraction rate was higher for meat products that were ground and dehydrated (1.80-2.45% moisture) prior to SC-CO2 extraction of lipids. 

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