title: Blue chitin columns for the extraction of heterocyclic amines from cooked meat.
abstract: Mutagenic/carcinogenic heterocyclic amines (HAs) are formed at low levels (ng/g) during heat processing of protein-rich food such as meat and fish. The complex matrix requires effective extraction and purification methods. Blue Chitin columns were used for the extraction of HAs from fried chicken fillets and the samples were analysed with LC-MS. Several HAs were identified at levels ranging from 0.04 to 0.10 ng/g. The use of Blue Chitin columns provides a simple and fast method for the extraction of HAs from meat samples.
authors.forename: Joakim
authors.initials: J
authors.lastname: Bång
authors.forename: Haruo
authors.initials: H
authors.lastname: Nukaya
authors.forename: Kerstin
authors.initials: K
authors.lastname: Skog
mesh_terms: D000588:Amines / Q000032:analysis*; D002686:Chitin / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000295:instrumentation* / Q000379:methods; D011202:Poultry Products / Q000032:analysis*; D012015:Reference Standards; D013056:Spectrophotometry, Ultraviolet
chemical_list: D000588:Amines; D002686:Chitin