The aim of study was evaluate of the concentration and health risk of nitrosamines in 150 meat products samples by using gas chromatography coupled with mass spectrometry (GC/MS), with the chemometric approach. Among the identified nitrosamines, the levels of N-nitrosopyrrolidine (NPYR), N-nitrosopiperidine (NPIP), and total nitrosamines in meat sausages samples were significantly higher than chicken sausages (p < 0.05). Principal component analysis and heat map visualization confirmed meat percentage and sausages type (meat or chicken) which had significant effects on nitrosamines content. The NPIP and NPYR intake was 1.17E-07 and 2.12E-07 mg/kg bw/day, respectively. The Monte Carlo simulation results indicated that the 95th percentile from NPIP and NPYR based on ILCR index were 9.07E-07 and 4.72E-07, respectively. In conclusion, the carcinogenic risk of nitrosamines was considerably lower than the safe risk limit (CR > 1E-4) recommended by United States Environmental Protection Agency for Iranian population.

研究的目的是使用气相色谱-质谱联用 (GC/MS) 和化学计量学方法评估 150 个肉制品样品中亚硝胺的浓度和健康风险。在已鉴定的亚硝胺中，肉香肠​​样品中的N-亚硝基吡咯烷（NPYR）、N-亚硝基哌啶（NPIP）和总亚硝胺含量显着高于鸡肉香肠（p < 0.05）。主成分分析和热图可视化证实了肉百分比和香肠类型（肉或鸡肉）对亚硝胺含量有显着影响。NPIP 和 NPYR 摄入量分别为 1.17E-07 和 2.12E-07 毫克/千克体重/天。蒙特卡罗模拟结果表明，基于 ILCR 指数的 NPIP 和 NPYR 的第 95 个百分位数分别为 9.07E-07 和 4.72E-07。综上所述，