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http://dx.doi.org/10.5851/kosfa.2008.28.5.637

Comparison of Different Solid-Phase Extraction Methods for the Analysis of Heterocyclic Amines from Pan-Fried Pork Meat  

Lee, Jae-Hwan (Department of Food Science & Technology, Dongguk University)
Back, Yu-Mi (Department of Food Science & Technology, Dongguk University)
Lee, Kwang-Geun (Department of Food Science & Technology, Dongguk University)
Shin, Han-Seung (Department of Food Science & Technology, Dongguk University)
Publication Information
Food Science of Animal Resources / v.28, no.5, 2008 , pp. 637-644 More about this Journal
Abstract
Four different extraction and purification methods were evaluated to determine the heterocyclic amines (HCAs) in fried pork patties. Pork patties were cooked in the teflon-coated electric frying pan at $230^{\circ}C$ for 8 min per side. HCAs in the fried pork patties were extracted and purified using four different solid-phase extraction (SPE) methods and quantitated by LC-MS (API-ESI). Recovery of four different extraction and purification methods was evaluated by comparing the HCAs amounts quantified by the standard addition method. Validation of extraction and purification methods for fried pork patties was determined to establish accurate sample preparation. The recoveries of HCAs from different SPE methods were calculated. The recovery yields were 15.7-68.7% (Polar amine group) and 25.0-74.7% (less-polar amine group) in method A. Method D provided recovery yields ranging from 14.1% to 68.7% in polar amine groups and from 3.0% to 72.3% in less-polar amine groups, respectively. Modified procedures of Method A and D were the most suitable extraction and purification method for HCAs analysis from fried pork patties.
Keywords
heterocyclic amine; solid-phase extraction; pork; food mutagen;
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Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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