Comparison of different solid-phase extraction methods for the analysis of heterocyclic amines from pan-fried pork meat

Jae Hwan Lee, Yu Mi Back, Kwang Geun Lee, Han Seung Shin

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

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°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.

Original languageEnglish
Pages (from-to)637-644
Number of pages8
JournalKorean Journal for Food Science of Animal Resources
Volume28
Issue number5
DOIs
StatePublished - Dec 2008

Keywords

  • Food mutagen
  • Heterocyclic amine
  • Pork
  • Solid-phase extraction

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