Determination of 14 heterocyclic aromatic amines in meat products using solid‐phase extraction and supercritical fluid chromatography coupled to triple quadrupole mass spectrometry

2020 ◽  
Vol 43 (7) ◽  
pp. 1372-1381 ◽  
Author(s):  
Yuan Zhang ◽  
Wen‐jie Wu ◽  
Wei‐e Zhou ◽  
Zhi‐qin Ren ◽  
Xue‐song Feng ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Solid Phase Extraction ◽  
Aromatic Amines ◽  
Solid Phase ◽  
Meat Products ◽  
Heterocyclic Aromatic Amines ◽  
Phase Extraction ◽  
Triple Quadrupole ◽  
Quadrupole Mass

Determination of 10 Heterocyclic Aromatic Amines in Roast Meat by HPLC

2013 ◽  
Vol 807-809 ◽  
pp. 369-372
Author(s):  
Wei Wei Wang ◽  
Yang Wen ◽  
Fei Zhao
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Solid Phase Extraction ◽  
Aromatic Amines ◽  
High Performance ◽  
Solid Phase ◽  
Meat Products ◽  
Heterocyclic Aromatic Amines ◽  
Phase Extraction

HAAs content was investigated in five meat products (including roasted chicken, mutton, beef, pork, fish) using solid-phase extraction-high performance liquid chromatography ( SPE-HPLC). The linear range was between 0.05 ~ 16.0μg ·mL-1, the detection limits (S/N=3) were in the range of 0.13 ~ 0.42ng·g-1, and the recoveries were in the range of 63.08 ~ 105.03%, while RSD was from 1.96 ~ 8.77%.

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