Quantitation of mutagegnic/carcinogenic heterocyclic aromatic amines in food products

Abstract

A method for screening genotoxic heterocyclic aromatic amines in cooked foods using solid-phase extraction and high-performance liquid chromatography with ultraviolet and fluorescence detection is described. Solid-phase extraction includes basic extraction on diatomaceous earth (Extrelut) and subsequent purification on propylsulphonic acid silica gel. This convenient procedure separates the analytes into a polar group and an apolar group. We have identified the following components in the two groups. The polar group contains aminoimidazoazaarenes i.e. 2-amino-3,8-dimethylimidazo[4,5- f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5- f]quinoxaline, 2-amino-3-methylimidazo[4,5- f]quinoline, 2-amino-3,4-dimethylimidazo[4,5- f]quinoline, 2-amino-1-methyl-6-phenylimidazo-[4,5- b]pyridine, and glutamic acid pyrolysates, i.e. 2-amino-6-methyldipyrido[1,2-a:3′,2′- d]imidazole and 2-aminodipyrido[1,2-a:3′,2′- d]-imidazole. The apolar group consists of five carbolines: 3-amino-1,4-dimethyl-5H-pyrido[4,3- b]indole, 3-amino-1-methyl-5H-pyrido-[4,3- b]indole, 2-amino-9H-pyrido[2,3- b]indole, 9H-pyrido[3,4- b]indole and 1-methyl-9H-pyrido[3,4- b]indole. The extraction efficiencies range from 45 to 90%, and the detection limits are in the low nanogram per gram range. The method was applied to the analysis of heterocyclic aromatic amines in pan-fried, oven-cooked and barbecued salmon.