Determination of heterocyclic aromatic amines in food products: Automation of the sample preparation method prior to HPLC and HPLC-MS quantification

被引：48
作者：
Fay, LB
Ali, S
Gross, GA
机构：
[1] Nestec Ltd., Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne 26
[2] Nestlé Australia Ltd., Regional Laboratory, Pakenham, Vic. 3810
来源：
MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS | 1997年 / 376卷 / 1-2期
关键词：
heterocyclic aromatic amine; analysis; robotics; automation; clean-up; HPLC; electrospray ionization;
D O I：
10.1016/S0027-5107(97)00022-5
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Heat-processing protein-rich foods may cause the formation of heterocyclic aromatic amines (HAAs), all of which have mutagenic and some also carcinogenic potential. Accurately measuring HAA levels in food products is therefore a necessary to realistically assess this risk factor. A solid-phase extraction method for quantitative HAA analysis has been developed by us over the last few years. This method has recently been automated using a robotic workstation and now allows almost unattended sample preparation, a process which saves a human operator about five hours of benchwork. Cleaned-up samples were analyzed by high performance liquid chromatography (HPLC) and ultraviolet (UV) or mass spectrometric (MS) detection. While HPLC-UV remains the daily tool to quantify HAAs, we found HPLC-electrospray-MS to be an alternative detection method with unique advantages, suited for both HAA identification and quantification.
引用
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页码：29 / 35
页数：7
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