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J Chromatogr A. 1999 Mar 26;836(2):223-33.

Evaluation of different clean-up procedures for the analysis of heterocyclic aromatic amines in a lyophilized meat extract.

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Departament de Química Analítica, Universitat de Barcelona, Spain.


Along with other mutagenic and carcinogenic contaminants in foods such as aflatoxins, and polycyclic aromatic hydrocarbons, heterocyclic aromatic amines (HAAs) have received considerable attention in recent years. A major drawback in the analysis of HAAs in foods is their very low level of concentration (0.1 50 ng g-1) as well as matrix interferences. Solid-phase extraction (SPE), forming an integral part of chromatographic analysis, is one of the procedures currently used for the extraction and purification of HAAs in food samples. In this paper a comparative study of several SPE procedures for HAAs determination was performed. Recoveries of the heterocyclic amines in the analysis of both a simple matrix such as a standard methanolic solution and a contaminated meat extract were established. HAAs were determined by HPLC analysis with photodiode-array detection (DAD) of the purified extracts, and the adequacy of different clean-up procedures for the analysis of a contaminated meat extract was discussed.

[Indexed for MEDLINE]

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