Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked Meatballs
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Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked Meatballs Özgül Özdestan & Esra Kaçar & Hasan Keşkekoğlu & Ali Üren
Received: 13 December 2012 / Accepted: 20 March 2013 # Springer Science+Business Media New York 2013
Abstract Heterocyclic aromatic amines (HCAs) are mutagenic and carcinogenic compounds that are produced in meats cooked at high temperature. In this study, 2-amino3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 9H-pyrido[3,4-b]indole (norharman), and 1-methyl-9Hpyrido[3,4-b]indole (harman) were studied. A new extraction method was developed for the determination of heterocyclic amines with high-performance liquid chromatography (HPLC). Linearity for each HCA was observed with a high regression coefficient (r=0.9999, P
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