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J Muscle Foods 1996 Aug;7(3):281-90

Multi-Residue Determination and Confirmation of Ten Heterocyclic Amines in Cooked Meats

Holder CL, Cooper WM, Churchwell MI, Doerge DR, Thompson HC Jr

Abstract

Heterocyclic aromatic amines (HAAs) have been identified in various cooked meat products. HAAs are formed from pyrolysis of proteins and amino acids and are of interest because many of these primary arylamines are mutagens and rodent carcinogens. We developed a screening method for ten HAAs using liquid-liquid extraction, reverse-phase HPLC separation, and tandem electrochemical (ECD) and fluorescence (FLU) detectors. This detection system exhibited greater sensitivity (50-100 fold) for HAAs than the HPLC-UV methods. HPLC-FLU has detection limits of 100 pg to 1 ng for six HAAs, and HPLC-ECD detection limits of four HAAs were 250 pg to 1 ng. We also developed a confirmatory procedure for ten HAAs using HPLC coupled to positive ion APCI-MS. This technique has subnanogram detection limits. These methods were used to quantify HAAs in meat products at levels formed by typical Western cooking methods.


Category: Journal Article
DOI: 10.1111/j.1745-4573.1996.tb00604.x
Includes FDA Authors from Scientific Area(s): Toxicological Research
Entry Created: 2012-12-25
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