Gas chromatographic profile analysis of basic nitrogen-containing aromatic compounds (azaarenes) in high protein foods.
A method is described for the determination of basic nitrogen-containing polycyclic aromatic compounds (N-PACs, azaarenes) in meat. The enrichment procedure includes liquid-liquid partition (dimethylformamide-water-cyclohexane), extraction of N-PACs by sulfuric acid, reextraction after neutralization by cyclohexane or, alternatively, by nonadsorbing ion exchange chromatography. Further purification is performed by column chromatography on Sephadex LH 20 using a closed system to avoid sample contamination by laboratory pollutants. N-PACs are analyzed by capillary gas chromatography and measured by comparing to the corresponding peak areas of an internal standard (e.g., 10-azabenzo(a)pyrene). The limit of detection of this method ranges from 0.1 to 0.4 ng for benzacridines, dibenzacridines, and their methyl derivatives. The results of a collaborative study, stimulated by IUPAC, are reported: Coefficients of variation for the various azaarenes were 4.0-13.6% for the check analysis and 10.4-25.4% for a spiked ham sample. Consequently, IUPAC suggests this procedure as a recommended method.
D001372:Aza Compounds / Q000032:analysis*; D002849:Chromatography, Gas; D002852:Chromatography, Ion Exchange; D004044:Dietary Proteins / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D006571:Heterocyclic Compounds / Q000032:analysis*; D007202:Indicators and Reagents
D001372:Aza Compounds; D004044:Dietary Proteins; D006571:Heterocyclic Compounds; D007202:Indicators and Reagents