化学
烘烤
固相萃取
萃取(化学)
色谱法
检出限
基质(化学分析)
高效液相色谱法
选择性
有机化学
物理化学
催化作用
作者
Yu Feng,Ying Xu,Wenrui Li,Shasha Chen,Zhuoqun Su,Lingyi Xi,Guoliang Li
出处
期刊:Food Control
[Elsevier]
日期:2022-07-01
卷期号:137: 108929-108929
被引量:11
标识
DOI:10.1016/j.foodcont.2022.108929
摘要
Heterocyclic aromatic amines (HAAs) are potently mutagenic and carcinogenic compounds formed during thermal processing foods. However, due to the complexity of the food matrix and trace levels of HAAs, rapid and effective detection of HAAs has always been a challenge. In this study, novel magnetic covalent organic polymers (Fe3O4@COP) were synthesized as adsorbents for effectively and rapidly enriching HAAs. Meanwhile, the proposed materials were endowed with good selectivity and superior purification ability to effectively alleviate the matrix effect interference of complex food samples. Then, a reliable and sensitive method was developed for the determination of HAAs by magnetic solid-phase extraction combined with HPLC-MS/MS. The established method displayed good linearity (R2 ≥ 0.9984) with the satisfactory limits of detection (0.020–0.375 μg kg−1) and recoveries (82.0–109.5%). Further, the developed method was applied to determine HAAs in different types of thermally processed meat products, showing excellent applicability. Results showed that different thermal processing methods promoted the generation of HAAs in the order of frying, roasting and grilling, and boiling. Norharman and Harman were the predominant HAAs in thermally processed meat products.
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