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KMID : 0380620090410030326
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 3 p.326 ~ p.333
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Determination of Heterocyclic Amines in Roasted Fish and Shellfishby Liquid Chromatography-Electrospray Ionization/Mass Spectrometry
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Lee Jae-Hwan
Baek Yu-Mi
Lee Kwang-Geun
Shin Han-Seung
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Abstract
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Heterocyclic aromatic amines (HCAs) are mutagenic and carcinogenic substances that are formed during theheating of protein-rich foods. HCAs are generally found at low amounts in a complex matrix, which requires sophisticatedanalysis. In this study, HCAs were extracted from lyophilized fish and shellfish samples using solid-phase extraction (SPE)and determined by liquid chromatography-electrospray ionization/mass spectrometry (LC-ESI-MS). The HCA recoveries in thefish and shellfish ranged from 15.7 to 74.7% with standard deviations from 0.2 to 7.63%. And HCA concentrations rangedfrom 0.8 to 1,117.7ng/g?1 in cooked food samples. 1-methyl-9H-pyrido[3,4-b]indole (Harman), 9H-pyrido[3,4-b]indole(Norharman), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) were the most abundant HCAs formed in themuscle of fried mackerel, at levels of 1,117.7, 926.6, and 133.7 ng/g,respectively. 3-amino-1-methyl-5H-pyrido[4,3-b]indole(Trp-P-2), 2-aminodipiryrido[1,2-a:3,2-d]imidazole(Glu-P-2), 2-amino-9H-pyrido[2,3-b]indole(AαC), 2-amino-3methyl-9H-pyrido[1,2-a:3,2-d]imidazole(MeAαC), 2-amino-3,4,7,8-tetramethylimidazo[4,5-f]quinoxaline (TriMeIQx), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline(7,8-DiMeIQx), and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) were only detected by smallquantities ranged from 1.5 to 98.6ng/g. Overall, this study provides useful information on HCA levels in fish and shellfishproducts consumed in Korea.
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KEYWORD
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heterocyclic aromatic amine, fish, shellfish, solid-phase extraction, LC/MS
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