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首页> 外文期刊>RSC Advances >Solid phase extraction and ultra performance liquid chromatography-tandem mass spectrometric identification of carcinogenic/mutagenic heterocyclic amines in cooked camel meat
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Solid phase extraction and ultra performance liquid chromatography-tandem mass spectrometric identification of carcinogenic/mutagenic heterocyclic amines in cooked camel meat

机译：固相提取和超高效液相色谱 - 串联质谱鉴定癌骆驼的致癌/致突杂环胺

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摘要

In the present study, three kinds of camel (Mjahim, Mgatir and Humor) from Saudi Arabia have been studied for heterocyclic amines (HAs) contents in their cooked meat. The camel meats were cooked using common cooking practices, such as frying, griddling, stewing and barbequing, under controlled temperature. The investigated HAs were IQ, MeIQ, MeIQx, 4,8-DiMeIQx and PhIP. An analytical method based solid-phase extraction and ultra performance liquid chromatography-tandem mass spectrometry was used for the analysis of HAs in cooked samples. The level of IQ and MeIQ were found either below the limit of quantification or not detected in all of the analyzed samples. The fried samples produced MeIQx, 4,8-DiMeIQx and PhIP, between 2.13 ng g(-1) and 5.89 ng g(-1), whereas the griddled and barbequed samples generated MeIQx, 4,8-DiMeIQx and PhIP ranging from 0.93 to 4.34 ng g(-1). The stewing method applied to meat samples generated only PhIP at concentrations between 0.4 ng g(-1) and 0.65 ng g(-1), while MeIQx and 4,8-DiMeIQx were found to be below the limit of quantification. The low levels of HAs in stewing method might be explained from the fact that the samples were not directly in contact with the cooking pot or blaze, which influences the formation of HAs. These outcomes suggest that camel meat is a significant dietary source of HAs and can be used in epidemiological studies to approximate HA exposure from dietary questionnaires.
机译：在本研究中，已经研究了来自沙特阿拉伯的三种骆驼（Mjahim，Mgatir和幽默，并在其熟肉中进行杂环胺（具有）含量。在受控温度下，使用常见的烹饪实践烹饪，如煎炸，栅格，炖煮和烧烤等烹饪肉类烹饪。调查有IQ，Meiq，Meiqx，4,8-Dimeiqx和Phip。基于分析方法的固相萃取和超高效液相色谱 - 串联质谱法用于烹饪样品中的分析。在所有分析的样本中，发现智商和MEIQ的水平低于或未检测到的量化。油炸样品生产的Meiqx，4,8-dimeiqx和phip，在2.13 ng g（-1）和5.89 ng g（-1）之间，而覆盖和烧结样品产生Meiqx，4,8-dimeiqx和Phip的范围为0.93至4.34 ng（-1）。应用于肉类样品的炖方法仅在0.4ngg（-1）和0.65ngg（-1）之间的浓度下产生PHIP，而MEIQX和4,8-DimeIQX被发现低于定量限。从炖方法中的低水平可能会解释，即样品不直接与烹饪罐或火焰接触，这会影响形成的形成。这些结果表明，骆驼肉是一种显着的膳食来源，可用于流行病学研究，以近似HA暴露于饮食问卷。

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  • 来源
    《RSC Advances》 |2015年第4期|共7页
  • 作者

    Khan Mohammad Rizwan; Naushad Mu; Alothman Zeid Abdullah; Alsohaimi Ibrahim Hotan; Algamdi Mohammad Saad;

  • 作者单位

    King Saud Univ Coll Sci Dept Chem Adv Mat Res Chair Riyadh 11451 Saudi Arabia;

    King Saud Univ Coll Sci Dept Chem Adv Mat Res Chair Riyadh 11451 Saudi Arabia;

    King Saud Univ Coll Sci Dept Chem Adv Mat Res Chair Riyadh 11451 Saudi Arabia;

    King Saud Univ Coll Sci Dept Chem Adv Mat Res Chair Riyadh 11451 Saudi Arabia;

    King Saud Univ Coll Sci Dept Chem Adv Mat Res Chair Riyadh 11451 Saudi Arabia;

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