高效液相色谱-质谱串联法检测中餐常见肉类中杂环胺含量

Analysis of Heterocyclic Aromatic Amines in Common Meat Types for Chinese Cuisines by High Performance Liquid Chromatography-Tandem Mass Spectrometry

本文通过优化液液萃取和固相萃取,结合高效液相色谱-质谱串联法对肉制品中的杂环胺进行分析测定。该方法对肉制品中六种杂环胺的检出限和定量限分别低至0.0006 ng/g和0.0021 ng/g。应用该方法研究了常见烹饪方式(烘烤和油炸)对大众餐桌上最常见肉品(鸡肉、猪肉、牛肉、草鱼)中杂环胺形成的影响。结果表明,相同烹饪方式处理的肉制品中杂环胺的生成量随烹饪温度的升高而增加;在相近加工温度下,油炸烹制的肉和鱼会产生较烘烤处理更多的杂环胺。烘烤和油炸烹制的肉制品中含量最高的杂环胺分别是2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(Ph IP)和2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(Me IQx)。相同烘烤烹制条件下(275℃),烤鸡肉中产生的杂环胺总含量最高,其次是烤猪肉,草鱼和牛肉。275℃下烘烤烹制的鸡肉中检出最高含量的Ph IP(341.15ng/g)。在相同的实验用油炸烹制条件下,油炸肉类和鱼类中杂环胺含量处于相对较低的水平,相互之间略有差异;于200℃的油炸牛肉中检测出最高含量Me IQx (7.44 ng/g)。

Heterocyclic aromatic amines(HAAs)in meat products were analyzed by optimizing liquid-liquid extraction(LLE)and solid-phase extraction(SPE)combined with high performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS).The limit of detection(LOD)and limit of quantitation(LOQ)of the six HAAs in meat products were as low as 0.0006 ng/g and 0.0021 ng/g,respectively.The effects of common cooking methods(oven roasting and deep-frying)on the formation of HAAs in the most common meat products(chicken,pork,beef,grass carp)were studied.The results showed that the formation of HAAs in meats and fish by the same cooked method increaseed with the increased processing temperature;deep-frying treatment of meats and fish produced more HAAs than oven roasting treatment when similar processing temperatures employed.2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine(PhIP)and 2-amino-3,8-dimethylimidazo[4,5-f]quinolone(MeIQx)were the most abundant HAAs formed in roasted and deep-fried samples,respectively.When meats and fish were roasted at the same temperature(275℃),roasted chicken contained the highest amount of total HAAs,followed by roasted pork,grass carp and beef.The highest concentration of PhIP was detected in roasted chicken cooked at 275℃,up to 341.15 ng/g.Whereas,deep-fried meats and fish treated at the same temperature exhibited slight differences in total HAAs at relative low levels.The highest concentration of MeIQx(7.44 ng/g)formed in deep-fried products was found in fried beef cooked at 200℃。