Determination of 14 heterocyclic aromatic amines in meat products using solid-phase extraction and supercritical fluid chromatography coupled to triple quadrupole mass spectrometry

Yuan Zhang, Wen Jie Wu, Wei E Zhou, Zhi Qin Ren, Xue Song Feng, Feng Zhang*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

A novel, simple, and sensitive method has been developed for simultaneous determination of 14 heterocyclic aromatic amines in meat product using solid-phase extraction combined with ultrahigh-performance supercritical fluid chromatography coupled to tandem quadrupole mass spectrometry. The analytes could be separated within 7 min and identified using their retention times and mass. The developed method was validated based on the linearity, limits of quantification, precision, and accuracy. The recovery ranged from 52.3 to 97.5% with an acceptable standard deviation, which is not higher than 6%. The limits of quantitation ranged from 0.03 to 0.17 µg/kg. The selectivity and sensitivity were satisfactory in multiple reaction monitoring mode. The method was applied to commercial meat products, and the results demonstrated that the novel method has potential for the analysis of the targets in food matrices. This is the first work reporting the simultaneous quantification of 14 heterocyclic aromatic amines by means of ultrahigh-performance supercritical fluid chromatography coupled to tandem quadrupole mass spectrometry.

Original languageEnglish
Pages (from-to)1372-1381
Number of pages10
JournalJournal of Separation Science
Volume43
Issue number7
DOIs
Publication statusPublished - Apr 2020

Scopus Subject Areas

  • Analytical Chemistry
  • Filtration and Separation

User-Defined Keywords

  • food-derived hazardous compounds
  • heterocyclic aromatic amines
  • meat
  • supercritical fluid chromatography
  • triple quadrupole mass spectrometry

Fingerprint

Dive into the research topics of 'Determination of 14 heterocyclic aromatic amines in meat products using solid-phase extraction and supercritical fluid chromatography coupled to triple quadrupole mass spectrometry'. Together they form a unique fingerprint.

Cite this