Evaluation of different clean-up procedures for the analysis of heterocyclic aromatic amines in a lyophilized meat extract.
Along with other mutagenic and carcinogenic contaminants in foods such as aflatoxins, and polycyclic aromatic hydrocarbons, heterocyclic aromatic amines (HAAs) have received considerable attention in recent years. A major drawback in the analysis of HAAs in foods is their very low level of concentration (0.1 50 ng g-1) as well as matrix interferences. Solid-phase extraction (SPE), forming an integral part of chromatographic analysis, is one of the procedures currently used for the extraction and purification of HAAs in food samples. In this paper a comparative study of several SPE procedures for HAAs determination was performed. Recoveries of the heterocyclic amines in the analysis of both a simple matrix such as a standard methanolic solution and a contaminated meat extract were established. HAAs were determined by HPLC analysis with photodiode-array detection (DAD) of the purified extracts, and the adequacy of different clean-up procedures for the analysis of a contaminated meat extract was discussed.
Toribio
F
F
Departament de Química Analítica, Universitat de Barcelona, Spain.
Puignou
L
L
Galceran
M T
MT
D000818:Animals; D002273:Carcinogens / Q000032:analysis*; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D005612:Freeze Drying; D008460:Meat / Q000032:analysis*; D000432:Methanol; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet
D002273:Carcinogens; D011084:Polycyclic Aromatic Hydrocarbons; D000432:Methanol