高效液相色谱法测定烧烤制品中5种杂环胺的含量
目的 建立高效液相色谱法检测烧烤制品中5种杂环胺(heterocyclic aromatic amines, HAAs)含量的方法。方法 样品经乙酸乙酯、三乙胺、氨水提取, 丙基磺酸(propanesulfonic acid, PRS)和C18固相萃取小柱净化, 采用TSK-gel ODS-80TM色谱柱分析, 以乙腈和0.05 mol/L醋酸-醋酸铵缓冲液(pH=3.4)为流动相进行梯度洗脱, 紫外-荧光检测器的串联方式检测杂环胺含量。结果 2-氨基-1-甲基-6-苯基-咪唑并[4,5-b]吡啶(2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine, PhIP)、9H-吡啶并[4,3-b]吲哚(9H-pyrido[4,3-b]indole, Norharman)、1-甲基-9H-吡啶并[4,3-b]吲哚(1-methyl-9H-pyrido[4,3-b]indol, Harman)、2-氨基-9H-吡啶并[2,3-b]吲哚(2-amine-9H-pyrido[2,3-b]indol, AaC)在0.1~500 μg/L范围呈良好的线性关系, 2-氨基-3-甲基咪唑并[4,5-f]喹啉(2-amino-3-methylimidazo(4,5-f)quinoline, IQ)在0.1~1000 μg/L范围呈良好的线性关系, 相关系数r2均大于99.3%, 加标回收率为74.06%~93.77% (n=6), 相对标准偏差(relative standard deviation, RSD)为3.41%~5.93% (n=6)。结论 该方法简便快速、结果准确、灵敏度高, 适合于肉制品中的杂环胺含量的检测。通过检测结果可知不同原料中5种杂环胺含量不同, 相同原料烧烤条件不同, 产生的杂环胺含量也不相同。
Objective To establish a method for determination of 5 kinds of heterocyclic aromatic amines (HAAs) in the grilled meat. Methods The sample was purified by ethyl acetate, triethylamine, aqueous ammonia, propanesulfonic acid (PRS) and C18 solid phase extraction cartridge, and analyzed by TSK-gel ODS-80TM column. The gradient phase elution was carried out with acetonitrile and 0.05 mol/L acetic acid-ammonium acetate buffer (pH=3.4) as the mobile phase, and the heterocyclic amine content was detected by the ultraviolet-fluorescence detector in series. Results 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP), 9H-pyrido[4,3-b]indole (Norharman), 1-methyl-9H-pyrido[4,3-b]Indol (Harman), and 2-amine-9H-pyrido [2,3-b]indol (AaC) showed good linear relationships in the range of 0.1-500 μg/L, 2-amino-3-methylimidazo (4,5-f)quinoline (IQ) showed a good linear relationship in the range of 0.1-1000 μg/L, the correlation coefficients (r2) were greater than 99.3%, the recoveries were 74.06%-93.77% (n=6), and the relative standard deviations (RSDs) were 3.41% to 5.93% (n=6). Conclusion The method is simple, rapid, accurate and sensitive, which is suitable for detecting the content of heterocyclic amines in meat products. The content of HAAs is different in the different raw materials. The same raw material barbecue conditions are different, and the content of heterocyclic amines produced is also different.
标题：高效液相色谱法测定烧烤制品中5种杂环胺的含量
英文标题：Determination of 5 kinds of heterocyclic aromatic amines in grilled meat by high performance liquid chromatography
作者：
郑多多# 渤海大学食品科学与工程学院
张雪娇# 渤海大学食品科学与工程学院
王南 渤海大学食品科学与工程学院
刘雪菲 渤海大学食品科学与工程学院
刘登勇 渤海大学食品科学与工程学院
中文关键词:羊肉串,排骨串,杂环胺,高效液相色谱法,
英文关键词:shashlik,spare-ribs,heterocyclic aromatic amines,high performance liquid chromatography,
发表日期：2018-07-29
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