کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1188983 963502 2009 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Analysis of heterocyclic amines (HAs) in pan-fried pork meat and its gravy by liquid chromatography with diode array detection
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Analysis of heterocyclic amines (HAs) in pan-fried pork meat and its gravy by liquid chromatography with diode array detection
چکیده انگلیسی

Aminoazaarenes (heterocyclic amines, HAs) contents were investigated in pan-fried pork meat as well as in gravies generated during frying. The clean-up procedure included alkaline hydrolysis, tandem solid phase extraction on columns filled with Extrelut – diatomaceous earth, cation exchanger (propyl sulfonic 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 by 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. Six compounds were determined: 2-amino-1,6-dimethylimidazo[4,5-b]pyridine (DMIP), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (8-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). Two types of dishes prepared at home according to common recipes used in Poland were investigated. The total content of aminoazaarenes determined in collar was 7.2 and in chop samples 18.0 ng g−1 of cooked meat. The total contents of investigated HAs in gravy samples were 10.2 and 15.1 ng g−1 of cooked meat for collars and chops, respectively.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 113, Issue 4, 15 April 2009, Pages 1188–1196
نویسندگان
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