Liquid Chromatography–Tandem Mass Spectrometry Analysis of 2-Amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in Cooked Meats

化学 杂环胺 腰肉 吡啶 食品科学 胺气处理 串联质谱法 质谱法 色谱法 药物化学 有机化学
作者
Rosa Busquets,L. Puignou,M.T. Galcerán,Ken‐ichi Wakabayashi,Kerstin Skog
出处
期刊:Journal of Agricultural and Food Chemistry [American Chemical Society]
卷期号:55 (22): 9318-9324 被引量:19
标识
DOI:10.1021/jf072252q
摘要

Several cooked meats such as beef (fried, coated-fried), pork (fried, coated-fried), and chicken (fried, griddled, coated-fried, roasted) were analyzed for the heterocyclic amine 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine (4′-OH-PhIP) not commonly determined in food and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). The highest content of 4′-OH-PhIP was found in fried and griddled chicken breast, the concentration being 43.7 and 13.4 ng/g, respectively, whereas the corresponding PhIP concentrations were 19.2 and 5.8 ng/g. The estimated concentration of both pyridines in fried pork loin, in fried pork sausages, and in coated-fried chicken was below 2.5 ng/g. In the rest of the samples, 4′-OH-PhIP was not detected. The analyses were performed by solid-phase extraction and LC-MS/MS. The fragmentation of 4′-OH-PhIP in an ion trap mass analyzer was studied in order to provide information for the identification of 4′-OH-PhIP. Additionally, the effect of red wine marinades on the formation of 4′-OH-PhIP in fried chicken was examined, finding a notable reduction (69%) in the amine's occurrence.
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