Ultra-performance liquid chromatography–tandem mass spectrometry for the analysis of heterocyclic amines in food

Barceló-Barrachina, E.; Moyano, Encarnación; Galcerán, M.T.; Lliberia, Josep Lluís; Bagó, B.; Cortés, María Teresa González

doi:10.1016/j.chroma.2006.05.060

Cited by 70 publications

(52 citation statements)

References 23 publications

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“…However, in recent years a large number of works based on the use of either liquid chromatography or gas chromatography in combination with mass spectrometry (MS) have been published (Barceló-Barrachina, Moyano, & Galceran, 2004;Barceló-Barrachina, Santos, Puignou, & Galceran, 2005;Barceló-Barrachina et al, 2006;Casal, Mendes, Fernandes, Oliveira, & Ferreira, 2004;Toribio, Moyano, Puignou, & Galceran, 2002;Turesky, Taylor, Schnackenberg, Freeman, & Holland, 2005;Zhang et al, 2008), especially liquid chromatography coupled to mass spectrometry (LC/MS) have been widely used for HAAs analysis in these complex samples (Toribio et al, 2002;Barceló-Barrachina et al, 2004, 2006Turesky et al, 2005). LC/MS is favoured because it provides both qualitative and quantitative information, without the requirement of analytes derivatization.…”

Section: Introductionmentioning

confidence: 99%

“…LC/MS is favoured because it provides both qualitative and quantitative information, without the requirement of analytes derivatization. Moreover, the use of narrow-bore reversed-phase UPLC columns in combination with electrospray ionisation (ESI) sources and tandem MS (MS/MS) instruments has allowed an improvement in the sensitivity and also a reduction in the analysis time (Barceló-Barrachina et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik

Sun¹,

Zhang²,

Yong³

et al. 2010

Food Chemistry

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a b s t r a c tHeterocyclic amines (HAs) are formed in muscle meat during its cooking under ordinary conditions. In this work, we measured the concentration of 15 kinds of heterocyclic aromatic amines (HAAs) in mutton shashlik which is one of the most popular dishes in China and provided the basis for efforts to quantify dietary exposure to these compounds. Five mutton shashliks bought in market were determined and the concentrations of Harman, Norharman, DMIP, PhIP and AaC were 0.40-1.36, 0.07-0.50, 0.73-65.07, 0.90-25.62, and 0.39-2.13 ng/g, respectively. The mimic experiments have been carried out in an oven to investigate the influence of time, temperature, flavours, and area of heating surface on the formation of HAAs in ground mutton roasted. The levels of HAAs in cooked meat are highly dependent on the cooking time and temperature and increased with the area of heating surface. Meanwhile, flavours have a different impact because of their various characters.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik

Sun¹,

Zhang²,

Yong³

et al. 2010

Food Chemistry

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“…As aminas heterocíclicas são metabolizadas pelo citocromo P-450 dos microssomos hepáticos em mutágenos ativos, as N-hidroxilaminas, as quais são convertidas em compostos capazes de se unir à guanina, afetando a replicação e a transcrição do DNA 42,45,46 .…”

Section: Aminas Heterocíclicasunclassified

“…Ainda há evidências de que elas afetam o sistema vascular, as glândulas salivares e de que levam à degeneração miocardial. Entretanto, é importante salientar que cada organismo reage de maneira específica, tolerando maiores ou menores doses desses compostos [42][43][44][45][46][47][48] . Para diminuir a formação desses compostos, deve-se adicionar antioxidantes naturais ou sintéticos durante a cocção, por estarem os intermediários dos radicais livres envolvidos na reação.…”

Section: Aminas Heterocíclicasunclassified

Formação de toxinas durante o processamento de alimentos e as possíveis conseqüências para o organismo humano

2009

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A produção de alimentos envolve inúmeras reações químicas, durante as quais podem ser geradas substâncias tóxicas ao organismo humano. A produção destas substâncias pode ocorrer de diferentes maneiras, variando em quantidade e em grau de toxicidade. Este trabalho objetivou estudar a produção de toxinas no processamento de alimentos, assim como as conseqüências da ingestão dessas substâncias para o ser humano. O estudo foi realizado a partir de extensa pesquisa bibliográfica. As principais reações na formação de compostos tóxicos apresentadas no decorrer do estudo são: degradação de lipídios, hidrogenação, pirólise e defumação. Entre as substâncias formadas, destacam-se: peróxidos, ácidos graxos trans, aminas heterocíclicas e hidrocarbonetos aromáticos policíclicos. O profissional nutricionista necessita conhecer como ocorre a formação de toxinas durante os variados processamentos que envolvem alimentos, assim como os riscos para a saúde de quem consome essas substâncias. Também é preciso propor técnicas de processamento adequadas, visando ao bem-estar do consumidor e à manutenção das propriedades nutricionais do alimento. Termos de indexação: Nutricionista. Produção de alimentos. Reações químicas. Substâncias tóxicas. A B S T R A C TFood production involves innumerable chemical reactions that may generate substances that are toxic to the human body. These substances can be produced in different ways, in varying amounts and degree of toxicity. The objective of this study was to investigate the production of toxins during food processing, as well as the

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“…However, in recent years a large number of works based on the use of either liquid chromatography or gas chromatography in combination with mass spectrometry have been published (Barceló- Barrachina, Moyano, & Galceran, 2004;Barceló-Barrachina, Santos, Puignou, & Galceran, 2005;Barceló-Barrachina et al, 2006). Liquid chromatography coupled to mass spectrometry (Casal, Mendes, Fernandes, Oliveira, & Ferreira, 2004;Toribio, Moyano, Puignou, & Galceran, 2002) has been widely used for the analysis of HAAs in food.…”

Section: Introductionmentioning

confidence: 99%

Rapid detection and quantification of dietary mutagens in food using mass spectrometry and ultra performance liquid chromatography

Zaidi¹,

Kumar²,

Rawat³

2012

Food Chemistry

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Ultra-performance liquid chromatography–tandem mass spectrometry for the analysis of heterocyclic amines in food

Cited by 70 publications

References 23 publications

Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik

Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik

Formação de toxinas durante o processamento de alimentos e as possíveis conseqüências para o organismo humano

Rapid detection and quantification of dietary mutagens in food using mass spectrometry and ultra performance liquid chromatography

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