Development of a two-step pretreatment and UPLC-MS/MS-based method for simultaneous determination of acrylamide, 5-hydroxymethylfurfural, advanced glycation end products and heterocyclic amines in thermally processed foods

Abstract

A two-step pretreatment and UPLC-MS/MS-based method was established to extract and determine 17 thermal processing hazards (TPHs) simultaneously. The first step was to extract acrylamide (AA), 5-hydroxymethylfurfural (HMF) and free heterocyclic amines (HAs). The bound HAs and advanced glycation end products (AGEs) were released by acid hydrolysis in the second step. A fairly good separation was achieved within 7 min. Almost all TPHs showed high correlation coefficients (R2 >0.999) in their respective linear ranges. The accuracy ranged from 98.13 to 100.96%. LODs and LOQs were in the range of 0.01–0.89 µg/L and 0.02–2.96 µg/L, respectively. The method was successfully applied to four representative food products, including high-starch, high-protein, high-fat and high-sugar foods, showing acceptable recoveries, intra-day and inter-day precisions. Moreover, PCA was performed to visualize the association between TPHs and food matrices. The developed method provided technical support for the formation and control researches of TPHs.