Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry
作者:Weijuan Ni、Lynn McNaughton、David M. LeMaster、Rashmi Sinha、Robert J. Turesky
DOI:10.1021/jf072461a
日期:2008.1.1
The concentrations of heterocyclic aromatic amines (HAAs) were determined, by liquid chromatography-electrospray ionization/tandem mass spectrometry (LC-ESI-MS/MS), in 26 samples of beef, pork, and chicken cooked to various levels of doneness. The HAAs identified were 2-amino-3-methylimidazo[4,5- f]quinoline, 2-amino-1-methylimidazo[4,5- b]quinoline, 2-amino-1-methylimidazo[4,5- g]quinoxaline (I gQx)
通过液相色谱-电喷雾电离/串联质谱法(LC-ESI-MS / MS)测定了26种煮熟至不同熟度的牛肉,猪肉和鸡肉的杂环芳香胺(HAAs)的浓度。鉴定出的HAA为2-氨基-3-甲基咪唑并[4,5-f]喹啉,2-氨基-1-甲基咪唑并[4,5-b]喹啉,2-氨基-1-甲基咪唑并[4,5-g]。喹喔啉(I gQx),2-氨基-3-甲基咪唑并[4,5- f]喹喔啉,2-氨基-1,7-二甲基咪唑并[4,5- g]喹喔啉(7-MeI gQx),2-氨基3,8-二甲基咪唑并[4,5-f]喹喔啉,2-氨基-1,6-二甲基呋喃[3,2-e]咪唑并[4,5-b]吡啶,2-氨基-1,6, 7-三甲基咪唑并[4,5-g]喹喔啉,2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉,2-氨基-1,7,9-三甲基咪唑并[4,5-g]喹喔啉,2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(PhIP),2-氨基-9