Aeenehvand Saeed, Toudehrousta Zahra, Kamankesh Marzieh, Mashayekh Morteza, Tavakoli Hamid Reza, Mohammadi Abdorreza
Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Department of Chemistry, Faculty of Science, Alzahra University, Tehran, Iran.
Food Chem. 2016 Jan 1;190:429-435. doi: 10.1016/j.foodchem.2015.05.103. Epub 2015 May 27.
This study developed an analytical method based on microwave-assisted extraction and dispersive liquid-liquid microextraction followed by high-performance liquid chromatography for the determination of three polar heterocyclic aromatic amines from hamburger patties. Effective parameters controlling the performance of the microextraction process, such as the type and volume of extraction and disperser solvents, microwave time, nature of alkaline aqueous solution, pH and salt amount, were optimized. The calibration graphs were linear in the range of 1-200 ng g(-1), with a coefficient of determination (R(2)) better than 0.9993. The relative standard deviations (RSD) for seven analyses were between 3.2% and 6.5%. The recoveries of those compounds in hamburger patties were from 90% to 105%. Detection limits were between 0.06 and 0.21 ng g(-1). A comparison of the proposed method with the existing literature demonstrates that it is a simple, rapid, highly selective and sensitive, and it gives good enrichment factors and detection limits for determining HAAs in real hamburger patties samples.
本研究开发了一种基于微波辅助萃取和分散液液微萃取，随后采用高效液相色谱法测定汉堡肉饼中三种极性杂环芳香胺的分析方法。对控制微萃取过程性能的有效参数进行了优化，如萃取溶剂和分散剂的类型及体积、微波时间、碱性水溶液的性质、pH值和盐含量。校准曲线在1-200 ng g(-1)范围内呈线性，决定系数（R(2)）优于0.9993。七次分析的相对标准偏差（RSD）在3.2%至6.5%之间。汉堡肉饼中这些化合物的回收率在90%至105%之间。检测限在0.06至0.21 ng g(-1)之间。将该方法与现有文献进行比较表明，它简单、快速、具有高选择性和高灵敏度，并且在测定实际汉堡肉饼样品中的杂环芳香胺时具有良好的富集因子和检测限。
