JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 38 Issue 2
April 2023
Article Contents
YE Huiping, ZENG Xiaofang, BAI Weidong, et al. Determination of 11 polar heterocyclic aromatic amines in braised squab By UHPLC-Q-Orbitrap HRMS[J]. Journal of Light Industry, 2023, 38(2): 56-62. doi: 10.12187/2023.02.007
Citation: YE Huiping, ZENG Xiaofang, BAI Weidong, et al. Determination of 11 polar heterocyclic aromatic amines in braised squab By UHPLC-Q-Orbitrap HRMS[J]. Journal of Light Industry, 2023, 38(2): 56-62. doi: 10.12187/2023.02.007 shu

Determination of 11 polar heterocyclic aromatic amines in braised squab By UHPLC-Q-Orbitrap HRMS

  • Received Date: 2022-05-04
  • With commericially available braised squab as research object, UHPLC-Q-Orbitrap HRMS was established. Eleven polar heterocyclic aromatic amines in braised squab were detected by UHPLC-Q-Orbitrap HRMS. The results showed that the method had good linearity and high mass accuracy. The mass accuracy of 11 heterocyclic aromatic amines was <3×10-6. The determination coefficients were greater than 0.997 2. The limit of detection was 0.03~0.60 μg/kg, and the limit of quantification was 0.10~2.00 μg/kg. This method had stable recovery and certain accuracy. The recovery of 11 heterocyclic aromatic amines at 3 spiked concentrations ranged from 83.40% to 114.80%, and the precision ranged from 1.40% to 7.20%. The main heterocyclic aromatic amines detected in braised squab were MeIQx (0.10~0.46 μg/kg), PhIP (0.10~0.53 μg/kg) and DMIP (0.10~0.25 μg/kg). The total content of heterocyclic aromatic amines in 4 parts of braised squab was the heel, breast, wing and leg in descending oder.
  • 加载中
    1. [1]

      廖国周.烧烤肉制品中杂环胺形成规律研究[D].南京:南京农业大学,2008.

    2. [2]

      MEURILLON M,ENGEL E.Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods [J].Trends in Food Science and Technology,2016,50:70-84.

    3. [3]

      张明.烹调过程中杂环胺类化合物的产生与控制[J].食品安全导刊,2017(15):37.

    4. [4]

      DEMIEOK SONCU E,HASKARACA G,KOLSARICI N.Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study[J].European Food Research and Technology,2018,244(3):501-511.

    5. [5]

      KHAN I A,YIQUN C,ZONGSHUAI Z,et al.Occurrence of heterocyclic amines in commercial fast-food meat products available on the Chinese market and assessment of human exposure to these compounds[J].Journal of Food Science,2019,84(1):192-200.

    6. [6]

      HSU K Y,CHEN B H.A comparative study on the formation of heterocyclic amines and cholesterol oxidation products in fried chicken fiber processed under different traditional conditions[J].LWT-Food Science and Technology,2020,126:109300.

    7. [7]

      CHEVOLLEAU S,BOUVILLE A,DEBRAUWER L.Development and validation of a modified QuEChERS protocol coupled to UHPLC-APCI-MS/MS for the simple and rapid quantification of 16 heterocyclic aromatic amines in cooked beef[J].Food Chemistry,2020, 316: 126327.

    8. [8]

      ZAMORA R,LAVADO-TENA C M,HIDALGO F J.Reactive carbonyls and the formation of the heterocyclic aromatic amine 2-amino-3, 4-dimethylimidazo(4, 5-f)quinoline(MeIQ)[J].Food Chemistry,2020,324:126898.

    9. [9]

      JINAP S,JAAFAR S N,HASNOL N D S,et al.Effect of a different mobile phase on LC-ESI-MS/MS performance for the identification and quantitation of polar and nonpolar heterocyclic amines in cooked chicken[J].Journal of Food Measurement and Characterization,2020,14(1):262-271.

    10. [10]

      曾茂茂,李洋,何志勇,等.液相色谱-质谱联用法结合主成分分析考察食品中前体物质对杂环胺生成的影响[J].分析化学,2014,42(1):71-76.

    11. [11]

      李敏,徐东明,杨钰雯,等.离子液体双水相体系结合UPLC检测食醋中杂环胺的方法[J].轻工学报,2022,37(4):26-33.

    12. [12]

      WU B,DING T,LIU H,et al.Fast screening ninety-six pesticides in six kinds of agricultural products by high performance liquid chromatography quadrupole/electrostatic field orbit trap highresolution mass spectrometry[J].Chinese Journal of Chromatography, 2012, 30(12): 1246-1252.

    13. [13]

      DONG H,XIAN Y P,LI H X,et al.Analysis of heterocyclic aromatic amine profiles in Chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography-quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC-Q-Orbitrap-HRMS)[J].Food Chemistry,2020,310:125937.

    14. [14]

      李嘉,左莉华,裴健颖,等.基于UHPLC-Q-Orbitrap HRMS技术的补骨脂素在大鼠体内代谢产物的鉴定及代谢途径的分析[J].沈阳药科大学学报,2021,38(10):1024-1032.

    15. [15]

      盖圣美,张雪娇,王南,等.3种熏烤鸡肉制品中杂环胺含量的检测与比较[J].食品安全质量检测学报,2018,9(23): 6182-6187.

    16. [16]

      潘腾,王雅琪,刘欢,等.烤鸭红外蒸汽烤制工艺参数优化及对杂环胺含量作用研究[J].肉类工业,2018(12):21-30.

    17. [17]

      OZ F,KABAN G,KAYA M.Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method [J].LWT-Food Science and Technology,2010,43(9):1345-1350.

    18. [18]

      邵斌,彭增起,杨洪生,等.固相萃取-高效液相色谱法同时测定传统禽肉制品中的9种杂环胺类化合物[J].色谱,2011,29(8):755-761.

    19. [19]

      ANTIGNAC J P,LE BIZEC B,MONTEAU F,et al.Validation of analytical methods based on mass spectrometric detection according to the “2002/657/EC” European decision:Guideline and application[J].Analytica Chimica Acta,2003,483(1/2):325-334.

    20. [20]

      余永昊,谢定源,方妍,等.固相萃取提取分离辣椒油中辣椒素的正交实验优化及检验[J].中国调味品,2020,45(12):6-12.

    21. [21]

      李锋格,苏敏,李晓岩,等.分散固相萃取-超高效液相色谱-串联质谱法测定鸡肝中磺胺类、喹诺酮类和苯并咪唑类药物及其代谢物的残留量[J].色谱,2011,29(2):120-125.

    22. [22]

      CHENG Y Q,YAO M J,ZHU Z S,et al.Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken [J].Food Additives & Contaminants(Part A),2019,36(7):1032-1041.

    23. [23]

      SKOG K,SOLYAKOV A,JÄGERSTAD M.Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system [J].Food Chemistry,2000,68(3):299-308.

    24. [24]

      魏秋红,李艳秋,韩文凤,等.烧鸡加工过程中杂环胺的影响因素及抑制措施研究进展[J].肉类研究,2021,35(2):56-61.

    25. [25]

      王震. 油炸和卤煮对鸭胸杂环胺及反式脂肪酸形成的影响[D].南京:南京农业大学,2019.

    26. [26]

      PLEVA D,LÁNYI K,MONORI K D,et al.Heterocyclic amine formation in grilled chicken depending on body parts and treatment conditions [J].Molecules,2020,25(7):1547.

    27. [27]

      SUN L,ZHANG F,WEI Y,et al.Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik [J].Food Chemistry,2010,123(3):647-652.

Article Metrics

Article views(5805) PDF downloads(17) Cited by()

Ralated
    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return