Evaluating the effects of temperature and time on heterocyclic aromatic amine profiles in roasted pork using combined UHPLC-MS/MS and multivariate analysis.

In this study, ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) combined with principal component analysis (PCA) were used to investigate the effects of process conditions on the profiles of carcinogenic and mutagenic heterocyclic aromatic amine (HAA) in the pork roasted at 175 °C, 200 °C, 225 °C and 250 °C for 10, 15, 20, 25, 30, 35 and 40 min. Twelve HAAs from four categories, including carboline (Norharman, Harman, and Phe-p-1), imidazopyridine (PhIP, 4'-OH-PhIP, DMIP, and 1,5,6-TMIP), imidazoquinoline (IQ, IQ [4,5-b], and MeIQ), and imidazoquinoxaline (MeIQx and 4,8-DiMeIQx), were detected, quantified and used to compose the HAA profiles in roasted pork. After being Analyzed by PCA, the distributions of HAA profiles from different temperature on the PCA score plot demonstrated that there are significant differences among the HAA profiles from different temperatures. The loading plot also showed that PhIP, 4'-OH-PhIP, IQ[4,5-b], and MeIQ were mainly responsible for the difference. The profiles from higher temperature distribute more scattered than the lower ones, illustrating that the time effects on the HAA profiles from higher temperature are stronger than the lower ones. Comparing the score and loading plots of different heating times, the diversities of the HAA profiles at different temperatures increased under prolonged heating because of the changingpyridines levels. The results of PCA that comparing the HAA from different categories displayed that the formation features of four categories HAAs were significantly differed because of their formation discrepancy under low temperatures and short-term roasting. Using HAA profiles as an entirety, these findings obtained in this study are more close to the real process of HAA formation in roasted pork, and make the complex effects of temperature and time on multiple HAA formations more simply to be concluded.

Acetonitrile extraction coupled with UHPLC-MS/MS for the accurate quantification of 17 heterocyclic aromatic amines in meat products.

This study proposed a simple and accurate acetonitrile extraction pretreatment method coupled with ultrahigh-performance liquid chromatography with tandem mass spectrometry for the simultaneous determination of 17 heterocyclic aromatic amines (HAAs) in meat products. With this new method, all 17 HAAs, including 11 polar and 6 nonpolarHAAs, were simultaneously extracted by acetonitrile and purified by one-step Oasis MCX cartridge purification. Compared with two different improved reference methods, the acetonitrile method could obtain higher recoveries (in the range of 42.5% to 99.0%) and better repeatability (lower than 12.2%). The limits of quantification were calculated between 0.028ngg-1and0.648ngg-1 with high correlation coefficients (r>0.9976) in wide linear ranges. The proposed acetonitrile method was successfully applied to the analysis of the HAAs levels in 10 commercial meat products with satisfactory recoveries.