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T Fazio

Publications and source records attributed to T Fazio.

At least 37 records · Page 2Linked to original sources
PubMed1981

High pressure liquid chromatographic method for determination of polynuclear aromatic hydrocarbons in beer.

A high pressure liquid chromatographic (HPLC) method has been developed for the determination of some polynuclear aromatic hydrocarbons (PAHs) in beer. The PAHs are extracted into isooctane from a beer sample to which sodium hydroxide, ethanol, and acetone have been added. The isooctane extract is washed with acid and then base, and is purified by chromatography through deactivated neutral alumina. The eluate from the column is concentrated to dryness and the resulting residue is dissolved in methanol-acetonitrile (1 + 1) and subjected to reverse phase HPLC analysis. Both ultraviolet (UV) and fluorescence detectors are used to monitor the HPLC column effluent. Recovery of 4 PAHs, benz(a)anthracene, benzo(a)pyrene, benzo(g,h,i)perylene, and dibenzo(a,i)pyrene, ranged from 77 to 108% by UV measurement and 73 to 97% by fluorescence measurement.

Beer↗
PubMed1981

Rapid method for estimation of N-nitrosodimethylamine in malt beverages.

A new, rapid column elution method is described for the estimation of N-nitrosodimethylamine in malt beverages. Recoveries for N-nitrosodimethylamine and N-nitrosodipropylamine fortified at 5 ppb averaged 90 and 91%, respectively. A study of 20 different malt beverages showed that the results obtained with this method compared favorably with those obtained by a direct distillation procedure.

Beer↗
PubMed1981

Comparison of three methods for determination of sulfamethazine in swine tissues: collaborative study.

An interlaboratory study of 3 methods for the determination of sulfamethazine in swine muscle and liver tissue was conducted. A gas chromatographic (CG), a combined gas chromatographic-mass spectrometric (GC/MS), and a colorimetric method were evaluated. Four fortified and 2 incurred levels of sulfamethazine ranging from 0.00 to 0.45 ppm were studied. The study revealed that the GC/MS procedure provides the most reliable data and that the GC method provides acceptable data with the incorporation of appropriate controls. The recoveries for the GC/MS method typically ranged from 90 to 100% for swine liver and muscle. The GC and GC/MS methods have been adopted official first action.

Animals↗
PubMed1981

High pressure liquid chromatographic determination of ethoxyquin in paprika and chili powder.

A method is described for the determination of ethoxyquin (1,2-dihydro-6-ethoxy-2,2,4-trimethylquinoline) in paprika and chili powder. Ethoxyquin is extracted from the spice with hexane and partitioned into 0.3N HCl. After adjusting the solution to pH 13-14, ethoxyquin is extracted into hexane, and the hexane layer is evaporated to dryness. An acetonitrile solution of the residue is then analyzed by reverse phase high pressure liquid chromatography with detection at 254 nm. The mobile phase is water-acetonitrile with ammonium acetate buffer. Recoveries from samples fortified at 50, 100, and 200 ppm averaged 92% with a coefficient of variation of 2.3%. The method was applied to a number of commercial samples of paprika and chili powder. Ethoxyquin was found in paprika samples at levels up to 63 ppm and in chili powder samples at levels up to 20 ppm.

Capsicum↗
PubMed1981

Determination and confirmation of N-nitrosodimethylamine in beer.

A qualitative method has been developed for the confirmation of N-nitrosodimethylamine (NDMA) in beer by capillary gas chromatography-mass spectrometry (GC/MS) from full mass scans after quantitation, using a gas chromatograph interfaced to a thermal energy analyzer (GC/TEA). The GC/MS method has a lower limit of confirmation of 5 ppb. In a survey of 22 imported and 42 domestic beers, NDMA was found in 60 samples by GC/TEA at levels up to 7.7 ppb, and was confirmed by GC/MS in 5 samples.

Beer↗
PubMed1980

Analytical methodology and reported findings of polycyclic aromatic hydrocarbons in foods.

Various polycyclic aromatic hydrocarbons (PAH) some of which are carcinogenic have been demonstrated to be present in water, air, food soils, etc. and are now considered by experts to be ubiquitous in our environment. During the last decade significant progress has been made in the development of multiresidue methods for the analysis of benzo(a)pyrene and other PAH in food at low microgram/kg (parts per billion levels. However, the majority of the available procedures are lengthy and tedious, which precludes their use as effective monitoring tools. Consequently, much of the effort has been accumulated on the benzo(a)pyrene content of foods which presents an incomplete picture of the total PAH in the food supply. This paper reviews the analytical methodology and the reported findings of PAH in foods, beverages, and related products. It points out the need for future work with respect to improved methods and the development of further information on the presence of PAH contamination of the food supply and total environment.

Cooking↗
PubMed1980

Determination of volatile N-nitrosamines in foodstuffs: I. A new clean-up technique for confirmation by II. A continued survey of foods and beverages.

A clean-up technique has been developed which enables MS confirmation of the identity of a nitrosamine from a sample extract obtained by the mineral oil distillation method. A survey of fried bacons using this technique has confirmed the presence of NPYR at levels of 7-26 micrograms/kg in six of nine samples. NDMA has been found by GC-TEA in 62 of 64 beer samples. Five of the higher levels (from 5.8-7.7 micrograms/kg) have been confirmed by MS, following a direct distillation technique. A survey of 106 market samples of poultry products, Chinese foods and herring meals for volatile nitrosamines was conducted. GC-TEA analyses indicated low levels of several nitrosamines in these samples (less than or equal to 11 micrograms/kg), with the exception of two herring meal samples in which NDMA was confirmed by MS at 2.5 and 2.7 mg/kg.

Animals↗
PubMed1979

Survey of some market basket commodities for polynuclear aromatic hydrocarbon content.

The Food and Drug Administration multi-component regulatory procedure for determining polynuclear aromatic hydrocarbons in foods was recently used to survey 24 foodstuffs for the presence of these compounds. The procedure has a reliable limit of quantitation of 2 ppb. The potent carcinogen benzo(a)pyrene was detected in only one of the 24 products analyzed, at a level of 3 ppb. Pyrene and/or fluoranthene were found in 19 of the 24 samples examined, at levels ranging from less than 1 ppb to about 75 ppb. A comparison of the recent survey data to that obtained approximately 10 years ago reveals that the types and levels of polynuclear aromatic hydrocarbons found are essentially unchanged.

Chromatography, Thin Layer↗
PubMed1978

Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods.

A survey of 106 cured meat samples for 14 volatile N-nitrosamines has been completed. N-Nitrosopyrrolidine has been confirmed in fried bacon at levels ranging from 5 to 75 ppb. Unconfirmed trace levels of N-nitrosodimethylamine have been observed in a variety of cured meat products. The comparison of the multidetection GLC-MS method with the mineral oil distillation TEA method for the determination of volatile N-nitrosamines in foods shows good agreement between the analytical methods, especially at the 10 ppb level, and excellent agreement between the GLC and TEA analyses of an identical sample extract.

Animals↗
PubMed1978

A rapid gas-liquid chromatographic method for the multi-determination of antioxidants in fats, oils and dried food products.

A rapid quantitative method for determining 8 antioxidants in various food products is described. Two procedures are employed. The first involves the use of a glass wood precolumn to separate 3(2)-tert-butyl-4-hydroxyanisole, 3,5-di-tert-butyl-4-hydroxytoluene, 4-hydroxymethyl-2,6-di-tert-butylphenol, and mono-tert-butylhydroquinone (TBHQ) from nonvolatile residues resulting from direct injection of diluted sample or sample extracts into the gas-liquid chromatographic (GLC) column. In the second procedure, the antioxidants TBHQ, 3,3'-thiodipropionic acid, n-propyl gallate, 2,4,5-trihydroxybutyrophenone, and nordihydroguaiaretic acid are isolated from food products by extraction with 70% ethanol. The antioxidant residues are then converted to trimethylsilyl derivatives, and determined by GLC, using a flame ionization detector. Recoveries of all 8 antioxidants from 28 food samples fortified at either 10 or 100 ppm ranged from 70 to 105%.

Antioxidants↗
PubMed1978

Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods.

A survey has been completed of 106 cured meat samples for 14 volatile N-nitrosamines. N-Nitrosopyrrolidine has been confirmed in fried bacon at levels ranging from 5 to 75 ppb. Unconfirmed trace levels of N-nitrosodimethylamine have been observed in a variety of cured meat products. The comparison of the multidetection gas-liquid chromatographic (GLC)-mass spectrometric method with the mineral oil distillation-thermal energy analyzer (TEA) method for the determination of volatile N-nitrosamines in foods shows good agreement between the analytical methods, especially at the 10 ppb level, and excellent agreement between the GLC and TEA analyses of an identical sample extracts.

Animals↗
PubMed1978

Trend in levels of N-nitrosopyrrolidine in fried bacon.

Commercially purchased bacon has been periodically analyzed since 1971 for N-nitrosopyrrolidine in the fried product. The downward trend in the concentration of N-nitrosopyrrolidine that has been observed is partially explained by the use of reduced levels of nitrite and increased levels of ascorbate in bacon curing mixtures.

Animals↗
PubMed1977

Survey of finfish and shellfish for volatile N-nitrosamines.

A variety of finfish and shellfish obtained on the local retail market were analyzed for 14 volatile N-nitrosamines by using a gas-liquid chromatographic method demonstrated to be sensitive to 10 ppb (microng/kg). A total of 78 samples (fresh, frozen, and canned), representing 26 varieties of fish, were analyzed. No nitrosamines were found.

Animals↗
PubMed1977

Determination of urethane in wines by gas-liquid chromatography and its confirmation by mass spectrometry.

A gas-liquid chromatographic (GLC)-mass spectral (MS) method for the determination and confirmation of urethane in wines has been developed. Analyses of domestic and imported wines indicated urethane to be present at levels ranging from 1 to 20 microng/L. Recoveries of urethane from wines fortified at 10 ppb (microng/L) ranged from 50 to 100% with an average value of 71%. GLC-MS was used to confirm the identity of urethane in wine extracts in which GLC indicated the presence of urethane.

Chromatography, Gas↗
PubMed1976

Survey of food products for volatile N-nitrosamines.

A variety of food products containing nitrite were analyzed for 14 volatile N-nitrosamines by using a method demonstrated to be sensitive to 10 ppb. A total of 121 food samples were screened for volatile N-nitrosamine content. N-Nitrosopyrrolidine was confirmed in fried bacon at levels up to 139 ppb. N-Dimethylnitrosamine, N-nitrosopyrrolidine, and N-nitrosopiperidine were also confirmed in spice-cure mixtures at levels ranging from 50 to 2000 ppb.

Dimethylnitrosamine↗