High-throughput quantification of eighteen heterocyclic aromatic amines in roasted and pan-fried meat on the basis of high performance liquid chromatography-quadrupole-orbitrap high resolution mass spectrometry

[Display omitted] •SPE-LC-Q-Orbitrap HRMS was first developed for 18 HAAs analysis in processed meat.•Data-dependent scan provided product ion spectra with accurate mass measurement.•HAAs were favorably purified by a kind of cation exchange Strata-X-C SPE cartridge.•IS for calibration could effectiv...

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Bibliographic Details
Published in:Food chemistry 2021-11, Vol.361, p.130147-130147, Article 130147
Main Authors: Xu, Yan, Li, Haixia, Liang, Jian, Ma, Jina, Yang, Juan, Zhao, Xiaojuan, Zhao, Wenhong, Bai, Weidong, Zeng, Xiaofang, Dong, Hao
Format: Article
Language:English
Subjects:
Heterocyclic aromatic amine
Liquid chromatography
Orbitrap
Pan-fried beef patty
Roasted beef patty
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Summary:[Display omitted] •SPE-LC-Q-Orbitrap HRMS was first developed for 18 HAAs analysis in processed meat.•Data-dependent scan provided product ion spectra with accurate mass measurement.•HAAs were favorably purified by a kind of cation exchange Strata-X-C SPE cartridge.•IS for calibration could effectively reduce quantification errors produced by ME. Triple quadrupole mass spectrometry has been the main technique for HAAs analysis in recent decade, while it requires extensive optimization of compound-dependent parameters. A novel method based on HPLC–Q-Orbitrap-HRMS was developed firstly for simultaneous determination of eighteen HAAs. Extraction and purification conditions were optimized and the developed method was validated in terms of linearity, accuracy and precision. Results indicated eighteen HAAs and two internal standards could be separated in 12 min using a gradient elution program. The full MS/dd-MS2 scan was adopted for analysis, which indicated favorable recoveries (71.3–114.8%) along with LODs and LOQs in the ranges of 0.02–0.6 and 0.05–2.0 μg/kg, respectively. Internal standards used for calibration could effectively reduce quantification errors produced by matrix effects. The validated method was successfully applied for HAAs analysis in roasted and pan-fried meat and was confirmed to be an alternative method when triple quadrupole mass spectrometry is absent in lab.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.130147