Determination of heterocyclic aromatic amines in fried beefsteak, meat extract, and fish by capillary zone electrophoresis

Mardones, Claudia; Arce, Lourdes; Ríos, Ángel; Valcárcel, Miguel

doi:10.1007/bf02467602

Cited by 25 publications

(18 citation statements)

References 14 publications

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“…Under these new conditions, sensitivity was established by studying the LODs, defined as the analyte concentration that produces a S/N of 3. For all the HAs, LODs varied from 0.1 to 1.2 ppm, values that are in agreement with those obtained in CE-UV methods [34,35] but with shorter analysis time (less than 10 min).…”

Section: Dmaea Columnssupporting

confidence: 86%

CEC separation of heterocyclic amines using methacrylate monolithic columns

et al. 2007

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Two methacrylate-based monolithic columns, one with a negatively charged group (sulfonic group) and another with a new monomer N,N-dimethylamino ethyl acrylate (DMAEA), were prepared and tested for the separation of basic compounds by CEC. This new monolithic stationary phase was prepared by the in situ polymerization of DMAEA with butyl methacrylate and ethylene dimethacrylate, using a ternary porogenic solvent consisting of water, 1-propanol and 1,4-butanediol. The performance of this column was evaluated by means of the analysis of a family of heterocyclic amines. Separation conditions such as pH, amount of organic modifier, ionic strength and elution mode (normal or counterdirectional flow) were studied. At the optimal running electrolyte composition, and using the counterdirectional mode, symmetrical electrochromatographic peaks were obtained, with the number of theoretical plates up to 30,000 and a good resolution between closely related peaks. The 2-acrylamido-2-methyl-1-propane-sulfonic acid column was used for CEC-MS, taking advantage of the compatibility of its elution mode (normal flow) with the MS coupling.

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Section: Dmaea Columnssupporting

confidence: 86%

CEC separation of heterocyclic amines using methacrylate monolithic columns

et al. 2007

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“…Hydrodynamic injection was chosen because it gives more reproducible results than electrokinetic injection [30,45]. Time and pressure of injection were also optimized.…”

Section: Separation and Detection Of Haasmentioning

confidence: 99%

Simultaneous determination of six non‐polar heterocyclic amines in meat samples by supercritical fluid extraction–capillary electrophoresis under fluorimetric detection

et al. 2010

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A novel, sensitive and selective method for the separation and quantification of a group of non-polar heterocyclic amines (9H-pyrido-[3,4-b] indole, norharmane; 1-methyl-9H-pyrido-[3,4-b] indole, harmane; 2-amino-9H-pyrido-[2,3-b] indole, AalphaC; 2-amino-3-methyl-9H-pyrido-[2,3-b] indole, MeAalphaC; 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b] indole, Trp-P-1 and 3-amino-1-methyl-5H-pyrido-[4,3-b] indole, Trp-P-2) in commercial meat samples has been developed. This methodology is faster than others previously described. The method is based on the combination of a supercritical fluid extraction procedure, followed by the analysis of the extracted plug by CE with fluorescence detection. The supercritical fluid extraction procedure was optimized for the clean-up of the samples and the extraction of the analytes. For the electrophoretic separation, the effect of composition, pH and concentration of buffer, organic modifier content, pressure and time of injection, capillary temperature and voltage applied were studied. A 10 mmol/L formic acid-ammonium formate-ACN (10%, v/v) solution at pH 1.5 was selected as the running electrolyte. With 5-s hydrodynamic injection, linear responses in the range from 100 to 1000 ng/mL and detection limits ranging from 15.9 to 28.1 ng/mL were obtained for different amines in less than 13 min. ACN-water (1:1 in volume) was used as a sample solvent. Fluorescence detection enhances the sensitivity and avoids interferences coming from non-fluorescent compounds present in the matrices of the sample extracts.

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“…Thus, the following recoveries, as determined by the method of standard additions, were obtained in a study including four HAA, from fried meat, baked salmon and meat extract, respectively: PhIP (23a) (6, 12, 12%), IQ (25a) ( (78, 62, 91%). End analysis was by CZE-UVD (Section IV.C) 142 . A European interlaboratory project was carried out centered on these four HAA in beef extract, aiming at optimization of the analytical procedures for this type of analytes in food products.…”

Section: Solid-phase Extractionmentioning

confidence: 99%