Title of article :
Determination of heterocyclic aromatic amines (HAs) content in samples of household-prepared meat dishes
Author/Authors :
Warzecha، نويسنده , , L. and Janoszka، نويسنده , , B. and B?aszczyk، نويسنده , , U. and Str??yk، نويسنده , , M. and Bodzek، نويسنده , , D. and Dobosz، نويسنده , , C.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2004
Pages :
12
From page :
95
To page :
106
Abstract :
Aminoazaarene content was investigated in 10 meat samples (including pork, beef, turey and chicken) thermally processed at home according to common recipes used by residents of Upper Silesia region in Poland. The clean-up procedure included tandem solid-phase extraction (SPE) using Extrelut-type columns filled with diatomaceous earth, propylsulphonic acid and chemically bounded phase-C18. Identification and quantitative analysis of HAs fraction was carried out using a HPLC system with DAD-type detector. Separation was achieved using TSK-gel ODS 80-TM column and a mixture of 5% acetonitrile and 95% triethylamine phosphate buffer (pH 3.3) as a mobile phase. The results of qualitative determinations were confirmed by GC–MS method. To achieve this, HAs fractions were derivatized to pentafluoropropionic acid (PFPA) amide derivatives. The summary content of five aminoazaarenes determined in investigated meat samples, i.e. 2-amino-3-methylimidazo [4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine (PhIP) falls within the range of 1.9–77.4 ng/g of sample. The calculated values of theoretically daily human exposure to five determined HAs were in the range of 0.2–7.7 μg per day per person.
Keywords :
Heterocyclic aromatic amines , Aminoazaarenes , Food analysis
Journal title :
Journal of Chromatography B
Serial Year :
2004
Journal title :
Journal of Chromatography B
Record number :
1456571
Link To Document :
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