Quantitation of Carcinogenic Heterocyclic Aromatic Amines and Detection of Novel Heterocyclic Aromatic Amines in Cooked Meats and Grill Scrapings by HPLC/ESI-MS
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- 作者：Robert J. Turesky ; Jason Taylor ; Laura Schnackenberg ; James P. Freeman ; and Ricky D. Holland
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：April 20, 2005
- 年：2005
- 卷：53
- 期：8
- 页码：3248 - 3258
- 全文大小：278K
- 年卷期：v.53,no.8(April 20, 2005)
- ISSN：1520-5118
文摘
A tandem solid-phase extraction method was used to isolate carcinogenic heterocyclic aromatic amines(HAAs) from cooked meats. The following 10 HAAs were identified by HPLC/ESI-MS/MS: 2-amino-9H-pyrido[2,3-b]indole (2-A
pha.gif" BORDER=0>C), 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeApha.gif" BORDER=0>C), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (8-MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-1,7,9-trimethylimidazo[4,5-g]quinoxaline (7,9-DiMeIgQx),and 2-amino-1-methylimidazo[4,5-b]quinoline (IQ[4,5-b]); the latter HAA has not previously beenreported in cooked meats. The concentrations of these HAAs ranged from <0.03 to 15 ppb in cookedmeats and poultry, to 75 ppb in cooked beef extract, and to 85 ppb in grill scrapings. The product ionscan mode was used to confirm the identities of these HAAs. Six other compounds were detectedthat appear to contain the N-methylimidazoquinoxaline skeleton on the basis of their product ionspectra, and these compounds are probable isomers of IQx, 8-MeIQx, and DiMeIQx. A number ofknown HAAs and novel HAAs of unknown genotoxic potential are formed at appreciable levels incooked meats.Keywords: Heterocyclic aromatic amines; mutagens; LC/MS
pha.gif" BORDER=0>C), 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeApha.gif" BORDER=0>C), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (8-MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-1,7,9-trimethylimidazo[4,5-g]quinoxaline (7,9-DiMeIgQx),and 2-amino-1-methylimidazo[4,5-b]quinoline (IQ[4,5-b]); the latter HAA has not previously beenreported in cooked meats. The concentrations of these HAAs ranged from <0.03 to 15 ppb in cookedmeats and poultry, to 75 ppb in cooked beef extract, and to 85 ppb in grill scrapings. The product ionscan mode was used to confirm the identities of these HAAs. Six other compounds were detectedthat appear to contain the N-methylimidazoquinoxaline skeleton on the basis of their product ionspectra, and these compounds are probable isomers of IQx, 8-MeIQx, and DiMeIQx. A number ofknown HAAs and novel HAAs of unknown genotoxic potential are formed at appreciable levels incooked meats.Keywords: Heterocyclic aromatic amines; mutagens; LC/MS