The samples will be fruit wines, since nitrosation in red wine was reported to contribute to mutagenicity. So far, a chemiluminescence method was reported, although our laboratory has limited facilities.
Curing salts, some of which contain nitrate and nitrite, have been used for many centuries to preserve meat. Nitrite retards microbial spoilage of cured meats by inhibiting the growth of a variety of microorganisms, especially anaerobic and
aerobic spore-forming bacteria. In association with other components in the curing salt mix, it exerts a concentration-dependent antimi- crobial effect in cured products including, but not limited to, inhibition of the outgrowth of spores from Clostridium botulinum and other clostridia
Transnitrosation (the transfer of a nitroso group from a nitroso
compound to an amino compound) of organic nitroso and nitro compounds
can take place in vitro in simple chemical systems, but there is no
information on its occurrence in foods.The extent to which N-nitroso compounds are formed in foods is affected by the type of matrix (hydrophilic or hydrophobic) , the
presence of natural antioxidants, and methods of processing and cooking. Nitrogen oxides generated during the processing of foods may also produce N-nitroso compounds. Analytical methods are sufficiently sensitive to measure volatile
nitrosamines. Consequently, the levels of many of these compounds in various environmental sources have been determined. By comparison, very little is known about the occurrence and exposure of humans to unstable and/or nonvolatile N-nitroso compounds. Few nitroso metabolites (AOZ, AMOZ, AHD and SEM) of nitrofurans residues are measured on high technology equipment of HPLC coupled with tandem mass spectrometry (LC-MS-MS) because the previously used HPLC-UV method gave high interference with matrix compounds and had a low sensitivity.
This was a very difficult problem to solve in the 1970s and 1980s, and the the best solution - unfortunately for you - was the chemiluminescent method for which you have apparently discovered the extensive literature (notably well utilized by Dr. Sidney Mirvish in Nebraska). Basically, unless there's newer technology that I somehow missed, total nitroso compounds can't be easily or completely measured without a chemiluminescent detector. If you have LC/MS, you may be able to do targeted analyses of specific compounds that could serve as surrogates for the total, but some uncertainty would always remain.
try very simply derivative spectrometric uv-vis technique with high sensitivity and then chemiluminscnec
For simpler matrix try uv-vis spectrometry. Spectrofluorimetry to avoid any interferences. Ultra trace, sensitive & selective prefer LC- MS
Thank you very much to all your answers, especially Dr. Wishnok. How about FTIR? Can I use this method to detect N=O which could presumably reflect nitrosation?
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