2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-3,7,8-trimethylimidazo-[4,5-f]quinoxaline (7,8-DiMeIQx) are heterocyclic aromatic amines formed during cooking of meat. The release of these mutagenic and possibly carcinogenic compounds into the ambient air was investigated. Minced beef/pork (1440 g) was fried at ∼210°C in a cast-iron frying pan. The cooking fumes were led through a glass funnel into a sampler which consisted of two glass fibre filters and an XAD-2 sorbent tube. MeIQx and DiMeIQx were analysed as 3,5-bistrifluoromethylbenzyl derivatives by GC/MS using electron ionisation in selected ion monitoring mode. The results showed that MeIQx and DiMeIQx are volatilised during frying. 0.014 ng/g of MeIQx and 0.007 ng/g of DiMeIQx were found on the filters and the sorbent tube in an air sample of 721. The proportions of 4,8- and 7,8-isomers of DiMeIQx were not determined. The method proved to be sufficiently sensitive (detection limit 0.1 ng/sample for MeIQx) and specific for workplace measurements.
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