title: Analysis of nonpolar heterocyclic amines in cooked foods and meat extracts using gas chromatography-mass spectrometry.
abstract: Heat processing of muscle foods gives rise to the formation of mutagenic and carcinogenic heterocyclic amines, often at ng/g levels. A gas chromatographic-mass spectrometric (GC-MS) technique was introduced for the analysis of nonpolar heterocyclic amines in common cooked meats, pan residues, and meat extracts after solid-phase extraction. The mutagenic heterocyclic amines 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-amino-9H-pyrido[2,3-b]indole (A alpha C) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeA alpha C) were identified in several samples in amounts up to 8 ng/g. Also the comutagenic substances 1-methyl-9H-pyrido [3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) were detected in the samples in amounts up to almost 200 ng/g. The GC-MS method can be applied without derivatisation of the sample. The technique offers high chromatographic efficiency, yielding detection limits for pure references in the range 0.1-2 ng per injection.
authors.affiliation: Department of Applied Nutrition and Food Chemistry, Lund University, Sweden.
authors.forename: K
authors.initials: K
authors.lastname: Skog
authors.forename: A
authors.initials: A
authors.lastname: Solyakov
authors.forename: P
authors.initials: P
authors.lastname: Arvidsson
authors.forename: M
authors.initials: M
authors.lastname: Jägerstad
mesh_terms: D000588:Amines / Q000032:analysis* / Q000737:chemistry; D000818:Animals; D002243:Carbolines / Q000032:analysis; D002273:Carcinogens / Q000032:analysis; D003296:Cooking; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006247:Harmine / Q000031:analogs & derivatives / Q000032:analysis; D006571:Heterocyclic Compounds / Q000032:analysis* / Q000737:chemistry; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009153:Mutagens / Q000032:analysis; D012053:Reindeer; D013499:Surface Properties; D013552:Swine
chemical_list: D000588:Amines; D002243:Carbolines; D002273:Carcinogens; D006571:Heterocyclic Compounds; D009153:Mutagens; D006247:Harmine; C019133:3-amino-1-methyl-5H-pyrido(4,3-b)indole; C005010:harman; C010262:norharman; C019132:3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole