title: Determination of trace food-derived hazardous compounds in Chinese cooked foods using solid-phase extraction and gas chromatography coupled to triple quadrupole mass spectrometry.
abstract: Gas chromatography coupled to tandem mass spectrometry (GC-MS/MS) with a triple quadrupole analyzer (QqQ) was applied for the first time to the determination of trace food-derived hazardous compounds in food samples. Thirteen heterocyclic amines were confirmed and quantified by the developed sensitive method. The method includes a solid-phase extraction procedure with a polystyrene copolymer cartridge (LiChrolut EN), followed by a derivatization reaction with N,N-dimethylformamide di-tert-butylacetal. Analyses were performed by gas chromatography with triple quadrupole mass spectrometry in the electron impact mode. The MS/MS fragmentation pathway of derived heterocyclic amines was studied and the differences of fragmentation characteristics were used successively to distinguish the isomers in absence of chemical standards. The excellent selectivity and sensitivity achieved in multiple reaction monitoring mode allowed us satisfactory quantitation and confirmation. The limits of quantitation of the method for these compounds ranged from 0.12 to 0.48ng/g of sample. The method developed was applied to the analysis of Chinese cooked foods, and the results demonstrated the potentiality of the GC-MS/MS method for the analysis of trace food-derived hazardous compounds in complex food matrices such as meat samples.
authors.affiliation: Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Jia 3 Gaobeidianbei Road, Beijing 100123, China. fengzhangchem@yahoo.com
authors.forename: Feng
authors.initials: F
authors.lastname: Zhang
authors.forename: Xiaogang
authors.initials: X
authors.lastname: Chu
authors.forename: Li
authors.initials: L
authors.lastname: Sun
authors.forename: Yansheng
authors.initials: Y
authors.lastname: Zhao
authors.forename: Yun
authors.initials: Y
authors.lastname: Ling
authors.forename: Xiujuan
authors.initials: X
authors.lastname: Wang
authors.forename: Wei
authors.initials: W
authors.lastname: Yong
authors.forename: Minli
authors.initials: M
authors.lastname: Yang
authors.forename: Xiuqin
authors.initials: X
authors.lastname: Li
mesh_terms: D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D015386:Hazardous Substances / Q000032:analysis*; D015394:Molecular Structure; D015203:Reproducibility of Results; D052616:Solid Phase Extraction / Q000379:methods*; D053719:Tandem Mass Spectrometry / Q000379:methods
chemical_list: D015386:Hazardous Substances