title: Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography.
abstract: Heterocyclic aromatic amines (HCAs) in meatballs ready to eat and sold in restaurants in Turkey were determined. A solid phase extraction method was used to isolate HCAs from meatballs. Various HCAs analysed by ultra fast liquid chromatography (UFLC) were varying levels of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (up to 1.59ng/g), 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx) (up to 3.81ng/g), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.66ng/g), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (not detected or not quantified), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (not detected or not quantified), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.43ng/g), 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) (up to 1.93ng/g), 2-amino-9H-pyrido[2,3-b]indole (AαC) (up to 0.35ng/g), and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) (up to 0.43ng/g) in cooked meatballs which are consumed in Turkey. Overall average of total HCA amount was 5.54ng/g. The present study is to prove that HCAs can be isolated in a very short time (5min) by using UFLC.
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey. Electronic address: fatihoz@atauni.edu.tr.
authors.forename: Fatih
authors.initials: F
authors.lastname: Oz
keywords: Heterocyclic aromatic amines; Meatball; Ready to eat; Solid-phase extraction (SPE); Ultra fast liquid chromatography (UFLC)