Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products
Gross, G.A.; Grüter, A.
Journal of Chromatography 592(1-2): 271-278
1992
ISSN/ISBN: 0021-9673 PMID: 1583097 Document Number: 391168
A method for screening genotoxic heterocyclic aromatic amines in cooked foods using solid-phase extraction and HPLC with ultraviolet and fluorescence detection is described. Solid-phase extraction included basic extraction on diatomaceous earth (Extrelut) and subsequent purification on propylsulphonic acid silica gel. This convenient procedure separated the analytes into a polar group and an apolar group. The following components in the 2 groups were investigated. The polar group contained aminoimidazoazarenes, i.e., 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline,2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino-3-methylimidazo[4,5-f]quinoline, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline, 2-amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine, and glutamic acid pyrolysates, i.e. 2-amino-6-methyldipyrido[1,2-a:3',2'-d]imidazole and 2-aminodipyrido[1,2-a:3',2'-d]-imidazole. The apolar group consisted of 5 carbolines: 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole, 3-amino-1-methyl-5H-pyrido-[4,3-b]indole, 2-amino-9H-pyrido[2,3-b]indole, 9H-pyrido[3,4-b]indole and 1-methyl-9H-pyrido[3,4-b]indole. The extraction efficiencies ranged from 45 to 90%, and the detection limits were in the low ng/g range. The method was applied to the analysis of heterocyclic aromatic amines in pan-fried, oven-cooked and barbecued salmon.