Abstract
Aminoazaarenes (heterocyclic amines, HAs) contents were investigated in pan-fried pork meat as well as in gravies generated during frying. The clean-up procedure included alkaline hydrolysis, tandem solid phase extraction on columns filled with Extrelut – diatomaceous earth, cation exchanger (propyl sulfonic acid) and chemically bounded phase – C 18. Identification and quantitative analysis of HAs fraction was carried out using a HPLC system with DAD-type detector. Separation was achieved by using TSK-gel ODS 80-T M column and a mixture of 5% acetonitrile and 95% triethylamine phosphate buffer (pH 3.3) as a mobile phase. Six compounds were determined: 2-amino-1,6-dimethylimidazo[4,5- b]pyridine (DMIP), 2-amino-3-methylimidazo[4,5- f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5- f]quinoxaline (8-MeIQx), 2-amino-3,4-dimethylimidazo[4,5- f]quinoline (MeIQ), 2-amino-3,4,8-trimethylimidazo[4,5- f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenyl-imidazo[4,5- b]pyridine (PhIP). Two types of dishes prepared at home according to common recipes used in Poland were investigated. The total content of aminoazaarenes determined in collar was 7.2 and in chop samples 18.0 ng g −1 of cooked meat. The total contents of investigated HAs in gravy samples were 10.2 and 15.1 ng g −1 of cooked meat for collars and chops, respectively.
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