Preparation of arginine-modified reduced graphene oxide composite filled in an on-line solid-phase extraction disk and its application in the analysis of heterocyclic aromatic amines

Abstract

An arginine-modified reduced graphene oxide composite was prepared in an on-line solid-phase extraction disk and coupled to high-performance liquid chromatography for the re-enrichment of heterocyclic aromatic amines. The synthetic composite presented an excellent adsorption capability because of the ultrahigh active surface area of graphene and the abundant alkaline groups of arginine. The adsorption capacity of it was 52.7 mg 2-amino-3-methyl-imidazo[4,5-f]-quinoline per gram, nearly twice that of threonine-modified reduced graphene oxide composite, glutamic acid modified reduced graphene oxide composite, and reduced graphene oxide. This on-line method was successfully applied to the detection of a series of heterocyclic aromatic amines in beef jerky. After clean-up and re-enrichment of the on-line solid-phase extraction disk, the chromatographic background of the sample was low and the shape of chromatographic peaks was sharp. The method detection limit was in the range of 0.30-0.49 ng/g, and the recovery was in the range of 82.0-111.5%.

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

“…HPLC is the most common technique applied for the analysis of HAAs because it does not require derivatization process and requires minimal preparation. Over the last two decades, a number of LC‐based studies (summarized in Table ) by coupling with different kinds of detectors have been reported for the analysis of HAAs in foodstuffs including LC‐DAD (Agudelo Mesa et al., ; Cai et al., ; Cárdenes et al., ; Janoszka, Blaszczyk, Damasiewicz‐Bodzek, & Sajewicz, ; Melo et al., ; Özdestan et al., ; Tan et al., ), LC‐ECD (Bermudo, Ruiz‐Calero, Puignou, & Galceran, ; Martin‐Calero et al., ), LC‐FLD (Basheer, ; Jautz et al., ; Martín‐Calero et al., ; Martin‐Calero, Tejral, Ayala, Gonzalez, & Afonso, ; Ristic, Cichna, & Sontag, ), LC‐UVD (Aeenehvand et al., ; Yao et al., ; Zhang et al., ; Zhang et al., ), LC‐PDA (Vichapong et al., ; Vichapong, Srijaranai, Santaladchaiyakit, Kanchanamayoon, & Burakham, ), LC‐amperometric detector (Maria Bueno, Angel Marin, Maria Contento, & Rios, ), and HPLC‐coulometric electrode array detection (Gerbl, Cichna, Zsivkovits, Knasmüller, & Sontag, ).…”

“…Another recent study conducted by Cai et al. () reported an online solid‐phase extraction disk coupled to HPLC‐DAD method for the detection of HAAs in beef jerky (Cai et al., ). HPLC‐PDA has also been utilized for the determination of HAAs (Vichapong et al., ), and the proposed method has successfully detected the HAAs in smoked sausages with LODs ranging between 1 and 3 µg/kg.…”

“…Then, the determination and quantification were carried out in combination with GC-MS, LC-MS and ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and LOD was found to be even lower than 0.05 μg/kg. The SPE technique using various sorbents such as Oasis MCX cartridge, benzenesulfonic-SCX bonded silica cartridge, Si-SCX-2-C 18 coupled cartridge was also applied for the determination of HAAs in other meat products including meatballs (Özdestan et al, 2014), meat-based infant foods (Calbiani, Careri, Elviri, Mangia, & Zagnoni, 2007;), sausages (Yan et al, 2014a;Yan et al, 2017), camel meats , beef sauce, beef steak, and beef jerky (Kamal, Selamat, & Sanny, 2018;Cai, Xu, Xia, Wang, & Chen, 2017;Zhang et al, 2012). Apart from meat products, Karpavičiūtė et al have also reported the analysis of five nonpolar HAAs in roasted coffee (Karpavičiūtė et al, 2017).…”

“…The result of the established method showed recoveries ranged from 68.9% to 87.8%, and the LODs and LOQs ranged from 0.04 to 1.40 μg/kg and 0.13 to 4.40 μg/kg, respectively. Another recent study conducted by Cai et al (2017) reported an online solid-phase extraction disk coupled to HPLC-DAD method for the detection of HAAs in beef jerky (Cai et al, 2017). HPLC-PDA has also been utilized for the determination of HAAs (Vichapong et al, 2017), and the proposed method has successfully detected the HAAs in smoked sausages with LODs ranging between 1 and 3 μg/kg.…”

Determination of 14 heterocyclic aromatic amines in meat products using solid‐phase extraction and supercritical fluid chromatography coupled to triple quadrupole mass spectrometry

“…Although lacking evidence to support the hypothesis that excessive uptake of HAs could directly cause cancer, the International Agency for Research on Cancer has already decided a limitation of HAs . HAs have been discovered in different matrices . Most of the researchers have isolated and identified them in food samples and related substances.…”