Several extraction, separation, and detection methods of polycyclic aromatic hydrocarbons (PAHs) in meat products were evaluated by using liquid chromatography. Results showed that Soxhlet extraction of PAHs followed by purification with a Sep-Pak Florisil cartridge removed more impurities than the sonication method. With HPLC, a mobile phase of acetonitrile−water (55:45, v:v) was maintained for 2 min, linearly programmed to 100% acetonitrile over a 23 min period, and maintained for 15 min. Sixteen PAHs were separated by a C18 column and detected by UV at 254 nm, while 15 PAHs were detected with fluorescence. The latter method was found to have 20−320 times higher sensitivity than the former. The following settings (excitation wavelength/emission wavelength) were used for fluorescence: λ1 = 270 nm/340 nm (naphthalene, acenaphthene, fluorene); λ2 = 254 nm/375 nm (phenanthrene); λ3 = 260 nm/420 nm (anthracene, fluoranthene); λ4 = 254 nm/390 nm (pyrene, benzo[a]anthracene, chrysene), λ5 = 260 nm/420 nm (benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenz[a,h]anthracene, benzo[g,h,i]perylene); λ6 = 293 nm/498 nm (indeno[1,2,3-c,d]pyrene). The presence of PAHs in some commercial meat products was also determined. Keywords: Polycyclic aromatic hydrocarbon; meat products; liquid chromatography
The effects of frying and microwave cooking on generation of heterocyclic amines (HAs) in chicken legs with skin and without skin were studied. Chicken legs were microwave-cooked at 2,450 MHz for 5, 10, and 15 min with an output power of 700 W. Frying of chicken legs was conducted at 100 and 150 degrees C for 15 min and at 200 degrees C for 5, 10, and 15 min. The various HAs were analyzed by HPLC with diode-array detection. Results showed that both the varieties and contents of HAs and the weight losses of chicken legs increased along with increasing cooking temperature and time. With skin both the amounts of HAs and weight losses of chicken legs were less than those without skin under the same heating conditions. The weight losses of microwave-cooked chicken legs were higher than those of fried chicken legs. The formation of the aminomethylimidazoquinoline type of HAs could be reduced by choosing microwave cooking in place of frying. Frying led to the formation of both the aminomethylimidazoquinoline and the carboline types of HAs.
Cholesterol is widely present in animal fats and meat products and can undergo oxidation to form cholesterol-oxidation products (COPs) during heating. The objective of this study was to develop a QuEChERS method for the determination of COPs in edible animal fats and meat products via gas chromatography-mass spectrometry in which the required solvent volume and extraction time were reduced. By employing a DB-5MS capillary column (30 m × 0.25 mm i.d., 0.25 μm film thickness) and a temperature-programming method, seven COPs, cholesterol, and the internal standard 5α-cholestane could be separated within 19 min. The limits of detection and limits of quantitation based on the COP standards ranged from 0.16 to 180 ng/mL and from 0.32 to 400 ng/mL, respectively, and the recoveries ranged from 89.1 to 107.6% for boiled pork and from 80.5 to 105.6% for lard. The intraday variabilities for boiled pork and lard ranged from 2.27 to 6.87% and from 1.52 to 9.78%, respectively, whereas the interday variabilities ranged from 1.81 to 7.89% and from 3.57 to 9.26%, respectively. Among the various meat samples, fish showed the highest level of COPs (31.84 μg/g). For the edible fats, the COP contents in tallow (22.79-60.15 μg/g) were much higher than those in lard (0.152-2.55 μg/g) and butter (0.526-1.36 μg/g). Collectively, this method can be applied to determine COPs in cholesterol-containing foodstuffs.
Poly(gamma-glutamic acid) (gamma-PGA), a nontoxic and biodegradable macropolymer, was evaluated for its efficiency in binding three mutagenic heterocyclic amines (HAs), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-p-2), as affected by pH in a batch mode. The maximum HA sorption was attained for pH 3-7 and decreased sharply for pH less than 3. Binding isotherms obtained at pH 2.5 and 5.5 showed different isotherm shapes that belong to S and L types, respectively. The isotherm data at pH 2.5 were well described by a linear form of the Langmuir equation, while at pH 5.5 it showed two distinct curves, which were precisely fitted as multiple Langmuir curves. The deviation of linearity in Scatchard plot proved the multisite HA sorption. The Brunauer-Emmett-Teller equation also fitted better to isotherm data at pH 5.5, suggesting a multisite sorption caused by multimolecular HA layers on gamma-PGA. High HA sorption levels of 1250, 667, and 1429 mg/g at pH 2.5 and 1429, 909, and 1667 mg/g at pH 5.5 were observed for MeIQ, 4,8-DiMeIQx, and Trp-p-2, respectively. Among the HAs studied, the sorption capacity correlated directly with hydrophobicity of HAs and inversely with the number of methyl groups in HA molecules. The plausible binding mechanism of HAs on gamma-PGA may include a combination of hydrophobic, hydrogen-bonding, ionic, and dipole-dipole interactions.
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