scholarly journals Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS

2021 ◽  
Vol 6 (2) ◽  
pp. 118-127
Author(s):  
D. A. Utyanov ◽  
A. V. Kulikovskii ◽  
A. S. Knyazeva ◽  
A. A. Kurzova ◽  
A. N. Ivankin
Keyword(s):  
Sample Preparation ◽  
Aromatic Amines ◽  
High Performance ◽  
Meat Products ◽  
Heterocyclic Aromatic Amines ◽  
Animal Origin ◽  
Customs Union ◽  
Limit Of Quantification ◽  
Degree Of Ionization ◽  
Advantages And Disadvantages

Heterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard reaction due to the high creatine and creatinine contents. HAA have carcinogenic and mutagenic effects. HAA content is not standardized in the Russian Federation and the Customs Union territory. However, in the EU countries, comprehensive monitoring studies are carried out on the HAA contents and effect on the human body. Due to constant expansion of the list of controlled contaminants in food products, analytical laboratories need to develop methods for determining HAA in food items. As a result of the research, a method for HAA determination was developed using high-performance liquid chromatography with mass spectrometry in the mode of specified reaction monitoring. Comparative tests of the two methods for sample preparation were carried out. The advantages and disadvantages of sample preparation approaches were substantiated. The existing SPE conditions were optimized, which made it possible to concentrate trace amounts of MeIQx and PhIP and to dispose of substances suppressing analyte ionization. The estimation of method accuracy and specificity was carried out. The degree of ionization suppression by the matrix for MeIQx and PhIP analytes was determined. The degree of HAA extraction was empirically established. For biological samples of animal origin, it was up to 90.9% for MeIQx and up to 89.4% for PhIP. It is shown that, in accordance with the developed methodology, HAA may be determined with an accuracy of 96.15 to 98.4% at the levels of 5 to 20 ng/g. The limit of quantification of the target substances was 3 ng/g.

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%.

scholarly journals Heterocyclic aromatic amines as a safety criteriа for meat and fish products

2020 ◽  
Vol 52 (1) ◽  
pp. 64-69
Author(s):  
Т.О. Shchutska ◽  
T.V. Adamchuk ◽  
A.E. Podrushnyak ◽  
H.А. Demich
Keyword(s):  
Aromatic Amines ◽  
Protein Denaturation ◽  
Experimental Studies ◽  
Meat Products ◽  
Food Products ◽  
Heterocyclic Aromatic Amines ◽  
Animal Origin ◽  
Cooking Methods ◽  
Fish Products ◽  
Production Technologies

Against the background of adverse environmental conditions in Ukraine, experts in the field of medicine, food hygiene note the raising importance of various nutritional factors in increasing the risk of developing cancer. A number of compounds resulting from protein denaturation during the heat treatment of meat and fish products can pose a high risk. Such compounds include heterocyclic aromatic amines (HAA) i.e. substances that, in extremely low concentrations, can carry out mutagenic and carcinogenic effects on the human body. Aim of the Research. To analyse studies from available sources of information about the likelihood and conditions of the formation of chemicals hazardous to human health in foods of animal origin during thermal cooking. Methods and Materials. Review and analysis of scientific publications based on the results of experimental studies of European, American and Japanese scientists. Results and Discussion. Studies have established that in the process of thermal cooking of food products of animal meat, poultry, fish, HAA are formed and accumulate as a result of complex multi-stage chemical reactions with the obligatory participation of amino acids, sugars, creatine and creatinine, which is its cyclic form. The formation of mutagenic HAA is affected by a number of conditions. For example, the accumulation of heterocyclic aromatic amines in fried meat products is most affected by the temperature of the surface of the pan and the outer layer of meat, the duration of frying, the degree of meat chopping, the presence of breading, pickling, the addition of onions to the chopped meat. Conclusions. Taking into account that the diet of more than 40% of the population includes products containing HAA, the development and justification of safety criteria for meat and fish products concerning the content of heterocyclic aromatic amines as well as the development of ways to prevent their formation form an urgent problem. The following tasks must be solved as priorities: – to develop and standardize methods for the determination of HAA in various types of food products; – to conduct studies of the content of HAA in meat and fish products and in culinary products; – to study the influence of various methods of thermal cooking on the accumulation of HAA in finished products made from meat and fish; – to study the effect of the raw materials used and production technologies on the accumulation of HAA in food products; – to optimize the formulae of meat and fish products and their production technologies in order to minimize the number of HAA formed in the finished product; – to justify the acceptable levels of HAA in food products and to develop safety criteria for meat and fish products concerning the content of HAA on the basis of clinical and laboratory studies. Key Words: heterocyclic aromatic amines (HAA), meat products, fish products, thermal cooking, safety.

Ways for reducing the formation of heterocyclic aromatic amines in meat products

Vsyo o myase ◽  
2021 ◽  
pp. 58-63
Author(s):  
D.A. Utyanov ◽  
◽  
A.V. Kulikovsky ◽  
A.S. Knyazeva ◽  
A.A. Kurzova ◽  
...  
Keyword(s):  
Aromatic Amines ◽  
Meat Products ◽  
Heterocyclic Aromatic Amines

Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines

2020 ◽  
Vol 122 (7) ◽  
pp. 2105-2119
Author(s):  
Ahmet Korkmaz ◽  
Fatih Oz
Keyword(s):  
Aromatic Amines ◽  
Solid Phase ◽  
Meat Products ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Heterocyclic Aromatic Amines ◽  
Control Group ◽  
Content Type ◽  
Cooking Temperature ◽  
Metal Shaping

PurposeHeterocyclic aromatic amines are mutagenic and/or carcinogenic compounds formed during cooking of meat. Therefore, the formation levels of them should be reduced. For this aim, the purpose of the present study was to determine the effect of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines. In addition, the effect of dry breadcrumb on some quality parameters of the meatballs was also investigated.Design/methodology/approachMeatball dough with 15 percent fat was divided into four parts, where one group was selected as the control group (without dry breadcrumb). In the other three groups, dry breadcrumb was added in various ratios of 5 percent, 10 percent and 15 percent (w/w). Then, meatball dough was stored at 4 °C for 3 h and shaped into meatballs with a metal shaping device (7 × 1 cm). For some of the quality parameters, water, pH, cooking loss and TBARS analyses were done in the samples. Heterocyclic aromatic amine analysis was done in only cooked samples according to solid phase extraction.FindingsThe use of dry breadcrumb in meatball production decreased water content and cooking loss. As cooking temperature increased, water contents and cooking loss of meatball decreased. PhIP, AαC and MeAαC were not detected in any of the samples analyzed. As cooking temperature increased, total amount of HCAs increased and ranged between 0.05 and 0.51 ng/g. While the use of dry breadcrumb in the meatball production increased IQ content of the meatballs, the use of 5 percent dry breadcrumb caused a decrease in the total HAA content (28.57–66.67 percent) for all cooking temperatures.Originality/valueMany research studies including our study in the literature were conducted on formation and reduction of HAAs in meat and meat products. However, although dry breadcrumb is frequently used both in domestic and commercial meatball formulations; to the best of our knowledge, effect of using dry breadcrumb in meatball production on HAAs formation has not been investigated in the literature. Therefore, in the present study, the effects of the use of dry breadcrumb in meatball production on some quality parameters and formation of HAAs in meatballs cooked at 150 °C, 200 °C and 250 °C were determined.

A reliable and sensitive LCMS-IT-TOF method coupled with accelerated solvent extraction for the identification and quantitation of six typical heterocyclic aromatic amines in cooked meat products

2015 ◽  
Vol 7 (21) ◽  
pp. 9274-9280 ◽  
Author(s):  
Yun-fu Ouyang ◽  
Hai-bo Li ◽  
Hong-bing Tang ◽  
Yi Jin ◽  
Gui-ying Li
Keyword(s):  
Solvent Extraction ◽  
Aromatic Amines ◽  
Ion Trap ◽  
Meat Products ◽  
Accelerated Solvent Extraction ◽  
Heterocyclic Aromatic Amines ◽  
Tandem Mass ◽  
Tandem Mass Spectrometric ◽  
Cooked Meat ◽  
Cooked Meat Products

A liquid chromatography-ion trap-time of flight tandem mass spectrometric assay coupled with accelerated solvent extraction was developed to identify and quantify six heterocyclic aromatic amines.

Acetonitrile extraction coupled with UHPLC–MS/MS for the accurate quantification of 17 heterocyclic aromatic amines in meat products

2017 ◽  
Vol 1068-1069 ◽  
pp. 173-179 ◽  
Author(s):  
Yan Yan ◽  
Shuang Zhang ◽  
Guan-jun Tao ◽  
Feng-hui You ◽  
Jie Chen ◽  
...  
Keyword(s):  
Aromatic Amines ◽  
Meat Products ◽  
Heterocyclic Aromatic Amines ◽  
Accurate Quantification
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