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Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed-phase high-performance liquid chromatography.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2019-11-28 , DOI: 10.1002/fsn3.1262
Abdorreza Mohammadi 1, 2 , Fatemeh Barzegar 1 , Marzieh Kamankesh 1 , Amin Mousavi Khaneghah 3
Affiliation  

The safety of doner kebab as a traditional Middle East tasty food can threaten via the formation of dangerous compounds such as heterocyclic aromatic amines during heat process. In this regard, the current investigation was devoted to measuring of 4 HAAs (2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ), 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline (MeIQx), 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), and 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ)) in doner kebab samples with an innovative microextraction technique combined with high‐performance liquid chromatography. The limit of detection was in the range of 4.8 and 5.3 ng/g, while relative standard deviations were between 6.5% and 8.3%, and recoveries were calculated in the range of 89%–97%. The most and the least total mean values of HAA levels were 13.30 ng/g for MeIQx and 5.0 ng/g for IQ. The proposed method showed a high capability to extract trace amount of HAAs from a complex matrix such as doner kebab. Also, this technique is easy, high sensitive, selective, accurate and efficient.

中文翻译:


烤肉串中的杂环芳香胺:使用高效微萃取技术结合反相高效液相色谱进行定量。



作为中东传统美味食品的烤肉串的安全性可能会因在加热过程中形成杂环芳香胺等危险化合物而受到威胁。在这方面,当前的研究致力于测量 4 种 HAA(2-氨基-3,4-二甲基咪唑[4,5-f]喹啉 (MeIQ)、2-氨基-3,8-二甲基咪唑[4,5- f]喹喔啉 (MeIQx)、2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶 (PhIP) 和 2-氨基-3-甲基咪唑[4,5-f]喹啉 (IQ))采用创新的微萃取技术与高效液相色谱相结合,在烤肉串样品中进行检测。检出限在 4.8 至 5.3 ng/g 范围内,相对标准偏差在 6.5% 至 8.3% 之间,回收率在 89%–97% 范围内。 MeIQx 的 HAA 水平最高和最低总平均值为 13.30 ng/g,IQ 为 5.0 ng/g。所提出的方法显示出从复杂基质(例如烤肉串)中提取痕量 HAA 的高性能。该技术操作简单、灵敏度高、选择性好、准确、高效。
更新日期:2019-11-28
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