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Gas chromatographic determination of nicotinamide in meats and meat products as 3-cyanopyridine

✍ Scribed by Akio Tanaka; Masao Iijima; Yoshinori Kikuchi; Joji Hoshino; Norihide Nose

Publisher
Elsevier Science
Year
1989
Tongue
English
Weight
624 KB
Volume
466
Category
Article
ISSN
1873-3778

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✦ Synopsis

The determination of nicotinamide as 3-cyanopyridine after dehydration by heptafluorobutyric anhydride (HFB) was performed by gas-liquid chromatography (GLC) with flame ionization detection (GLC-FTD) and a column of 5% OV-17 on Chromosorb W AW DMCS at 130Β°C. Determination was possible with 3-100 pg of the dehydrated reaction mixture. The procedure for determining nicotinamide in various meats and meat products involves direct analysis by GLC-FID without a clean-up stage; the detection limit is 5 ppm and the recovery ranged from 93.4 to 104.6% (average 98.0%). Various possible interferents in the samples did not interfere in the production or determination of 3-cyanopyridine. The procedure is suitable for routine use. The dehydrated derivative of nicotinamide was confirmed as 3cyanopyridine by combined gas chromatography-mass spectrometry and infrared spectrometry.

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## Abstract A rapid method, of improved accuracy, for the determination of nitrate and nitrite in meat products is described. Nitrate is determined by reduction to nitrite with cadmium, and subsequent development of the dye Orange I obtained with I‐naphthol/sulphanilic acid reagent. Nitrite present