Determination of nitric oxide metabolites by means of the Griess assay and gas chromatography-mass spectrometry in the cavernous and systemic blood of healthy males and patients with erectile dysfunction during different functional conditions of the penis

2000 ◽  
Vol 28 (6) ◽  
pp. 364-369 ◽  
Author(s):  
A. J. Becker ◽  
S. Ückert ◽  
D. Tsikas ◽  
H. Noack ◽  
C. G. Stief ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Gas Chromatography Mass Spectrometry ◽  
Systemic Blood ◽  
Nitric Oxide Metabolites ◽  
Griess Assay ◽  
Cavernous And Systemic Blood ◽  
Healthy Males

scholarly journals Identification of nitrite treated tuna fish meat via the determination of nitrous oxide by head space-gas chromatography/mass spectrometry

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 711
Author(s):  
Markus Niederer ◽  
Sandra Lang ◽  
Bernard Roux ◽  
Thomas Stebler ◽  
Christopher Hohl
Keyword(s):  
Nitric Oxide ◽  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Nitrous Oxide ◽  
Gas Chromatography Mass Spectrometry ◽  
Tuna Fish ◽  
Fish Meat ◽  
Chromatography Mass Spectrometry ◽  
Fish Samples

Tuna fish meat is an expensive and highly perishable sea food. Fresh meat has a bright red colour which soon turns into an unsightly brown during storage. To prolong the aspect of freshness, the red colour is stabilised or even enhanced e.g. with carbon monoxide or nitric oxide, the product of a nitrite / ascorbic acid treatment, which bind as a ligand to myoglobin. These procedures are illegal. Here we present a method for identifying tuna meat samples, which have undergone fraudulent wet salting with nitrite. The method uses headspace-gas chromatography/mass spectrometry (GC/MS) for the determination of nitrous oxide, which is formed as the final product of the two-step reduction nitrite (added agent) to nitric oxide (ligand) to nitrous oxide (target compound). Complex bound nitric oxide is set free with sulfuric acid, which also promotes the reduction to nitrous oxide. The method was validated using 15N labelled nitrite as well as treated and untreated reference fish samples. A survey of 13 samples taken from the Swiss market in 2019 showed that 45 % of all samples were illegally treated with nitrite.

scholarly journals Identification of nitrite treated tuna fish meat via the determination of nitrous oxide by head space-gas chromatography/mass spectrometry

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 711
Author(s):  
Markus Niederer ◽  
Sandra Lang ◽  
Bernard Roux ◽  
Thomas Stebler ◽  
Christopher Hohl
Keyword(s):  
Nitric Oxide ◽  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Nitrous Oxide ◽  
Gas Chromatography Mass Spectrometry ◽  
Tuna Fish ◽  
Fish Meat ◽  
Chromatography Mass Spectrometry ◽  
Fish Samples

Tuna fish meat is an expensive and highly perishable sea food. Fresh meat has a bright red colour which soon turns into an unsightly brown during storage. To prolong the aspect of freshness, the red colour is stabilised or even enhanced e.g. with carbon monoxide or nitric oxide, the product of a nitrite / ascorbic acid treatment, which bind as a ligand to myoglobin. These procedures are illegal. Here we present a method for identifying tuna meat samples, which have undergone fraudulent wet salting with nitrite. The method uses headspace-gas chromatography/mass spectrometry (GC/MS) for the determination of nitrous oxide, which is formed as the final product of the two-step reduction nitrite (added agent) to nitric oxide (ligand) to nitrous oxide (target compound). Complex bound nitric oxide is set free with sulfuric acid, which also promotes the reduction to nitrous oxide. The method was validated using 15N labelled nitrite as well as treated and untreated reference fish samples. A survey of 13 samples taken from the Swiss market in 2019 showed that 45 % of all samples were illegally treated with nitrite.

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