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Determination of Heterocyclic Aromatic Amines in Cooked Commercial Frozen Meat Products by Ultrafast Liquid Chromatography

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Abstract

This paper describes a method for the determination of nine heterocyclic aromatic amines (HCAs) in commercial frozen meat products, which were sold in Turkey by ultrafast liquid chromatography (UFLC) with ultraviolet visible detection. HCAs are separated on a Shim-pack XR-ODS (7.5 × 3 mm, 2.2 μm). Varying levels of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (up to 1.95 ng/g), 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx) (up to 4.17 ng/g), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.69 ng/g), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (up to 0.83 ng/g), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (up to 0.22 ng/g), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.94 ng/g), 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) (up to 4.58 ng/g), 2-amino-9H-pyrido[2,3-b]indole (AαC) (up to 0.57 ng/g), and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) (up to 3.51 ng/g) were detected in these commercial frozen meat products of Turkey. The data obtained show clearly that HCAs could be isolated in a very short time (5 min) by using UFLC.

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Acknowledgments

The authors gratefully acknowledge Dr. Engin Bayram and Ant Teknik for UFLC usage. The authors are also grateful to Dr. Sadrettin Yüksel from Eastern Anatolia Agriculture Research Institute for assistance with statistical analysis.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240, Erzurum, Turkey

    Fatih Oz

  2. Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100, Ankara, Turkey

    Mevlüde Kızıl

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  1. Fatih Oz
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  2. Mevlüde Kızıl
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Correspondence to Fatih Oz.

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Oz, F., Kızıl, M. Determination of Heterocyclic Aromatic Amines in Cooked Commercial Frozen Meat Products by Ultrafast Liquid Chromatography. Food Anal. Methods 6, 1370–1378 (2013). https://doi.org/10.1007/s12161-012-9553-9

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  • DOI: https://doi.org/10.1007/s12161-012-9553-9

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