Research Progress on Analytical Methods for N-Nitrosamine Compounds in Pickled Foods

This paper briefly introduced the types and characteristics of N-nitrosamine compounds in pickled foods, and mainly summarized the research progress of analytical methods for N-nitrosamine compounds in pickled foods, such as gas chromatography, liquid chromatography, liquid chromatography-mass spectrometry and micellar electrokinetic capillary chromatography (39 ref.cited).