Analytical methods applied to the determination of heterocyclic aromatic amines in foods.
Analytical aspects concerning the heterocyclic aromatic amines (HAAs) determination in foods are reviewed. Sample pre-treatment procedures such as liquid-liquid extraction (LLE), supercritical fluid extraction, solid-phase extraction (SPE), solid-phase microextraction (SPME), and the mainly used LLE-SPE tandem extraction are discussed. The analytical methods used for the identification and quantification are HPLC, HPLC combined with single or tandem MS detection (HPLC-MS, HPLC-MS/MS), GC-MS and capillary electrophoresis. Advantages and figures of merit for each technique are discussed.
D000588:Amines / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005504:Food Analysis / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006571:Heterocyclic Compounds / Q000032:analysis*; D013058:Mass Spectrometry / Q000379:methods*
D000588:Amines; D006571:Heterocyclic Compounds