Application of QuEChERS Coupled with HPLC-DAD-ESI-MS/MS for Determination of Heterocyclic Amines in Commercial Meat Products

文献类型： 外文期刊

第一作者： Chang, Chia-Chi

作者： Chang, Chia-Chi;Kao, Tsai-Hua;Inbaraj, Baskaran Stephen;Hsu, Kai-Yu;Chen, Bing Huei;Zhang, Dequan;Wang, Zhenyu

作者机构：

关键词： Heterocyclic amine; QuEChERS; HPLC-DAD-ESI-MS; MS; Meat products

期刊名称：FOOD ANALYTICAL METHODS （ 影响因子：3.366； 五年影响因子：3.07 ）

ISSN： 1936-9751

年卷期： 2018 年 11 卷 11 期

页码：

收录情况： SCI

摘要： This study aims to evaluate analysis of heterocyclic amines (HAs) in meat products by an established method using QuEChERS coupled with HPLD-DAD-ESI-MS/MS. A high extraction efficiency could be attained by QuEChERS method. Twenty HA standards plus one internal standard (4,7,8-TriMeIQx) could be separated within 27min by using an Inspire C18 column and gradient mobile phase by HPLC-DAD, followed by identification and quantitation using selected reaction monitoring mode by HPLC-ESI-MS/MS. Limit of quantitation of HAs in meat samples ranged from 0.005 to 0.1ng/g. Average recovery of 20 HAs in pork tenderloin, Pacific saury, and chicken breast ranged from 56.51 to 113.97%, 55.12 to 105.47%, and 59.06 to 103.29%, with coefficient of variation (CV) from 2.93 to 15.88%, 3.00 to 15.63%, and 4.84 to 16.60%, respectively. The CV for intra-day and inter-day precision ranged from 4.12 to 16.10% and 6.40 to 43.53% for pork tenderloin, 2.25 to 30.56% and 2.63 to 19.42% for Pacific saury, and 2.88 to 17.78% and 5.94 to 40.00% for chicken breast, respectively. Analysis of 30 commercial meat samples revealed harman and norharman to be the major HAs present at a level of 0.052-34.98ng/g.

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