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Liquid chromatography - Tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)-imidazo[4,5-b]pyridine in cooked meats

Busquets, R.; Puignou, L.; Galceran, M. T.; Wakabayashi, K. and Skog, Kerstin LU (2007) In Journal of Agricultural and Food Chemistry 55(22). p.9318-9324
Abstract
Several cooked meats such as beef (fried, coated-fried), pork (fried, coated-fried), and chicken (fried, griddled, coated-fried, roasted) were analyzed for the heterocyclic amine 2-amino-l-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine (4'-OH-PhIP) not commonly determined in food and 2-amino-1 -methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). The highest content of 4'-OH-PhIP was found in fried and griddled chicken breast, the concentration being 43.7 and 13.4 ng/g, respectively, whereas the corresponding PhIP concentrations were 19.2 and 5.8 ng/g. The estimated concentration of both pyridines in fried pork loin, in fried pork sausages, and in coated-fried chicken was below 2.5 ng/g. In the rest of the samples, 4'-OH-PhIP was not detected.... (More)
Several cooked meats such as beef (fried, coated-fried), pork (fried, coated-fried), and chicken (fried, griddled, coated-fried, roasted) were analyzed for the heterocyclic amine 2-amino-l-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine (4'-OH-PhIP) not commonly determined in food and 2-amino-1 -methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). The highest content of 4'-OH-PhIP was found in fried and griddled chicken breast, the concentration being 43.7 and 13.4 ng/g, respectively, whereas the corresponding PhIP concentrations were 19.2 and 5.8 ng/g. The estimated concentration of both pyridines in fried pork loin, in fried pork sausages, and in coated-fried chicken was below 2.5 ng/g. In the rest of the samples, 4'-OH-PhIP was not detected. The analyses were performed by solidphase extraction and LC-MS/MS. The fragmentation of 4'-OH-PhIP in an ion trap mass analyzer was studied in order to provide information for the identification of 4'-OH-PhIP. Additionally, the effect of red wine marinades on the formation of 4'-OH-PhIP in fried chicken was examined, finding a notable reduction (69%) in the amine's occurrence. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
marinades, wine, fried meat, chicken, PhIP, heterocyclic amines, 4'-OH-PhIP
in
Journal of Agricultural and Food Chemistry
volume
55
issue
22
pages
9318 - 9324
publisher
The American Chemical Society
external identifiers
  • wos:000250479500070
  • scopus:36148962410
ISSN
0021-8561
DOI
10.1021/jf072252q
language
English
LU publication?
yes
id
123934a7-a1f2-412f-ab0c-02704af990ba (old id 653127)
date added to LUP
2007-12-05 14:34:55
date last changed
2017-01-01 05:17:16
@article{123934a7-a1f2-412f-ab0c-02704af990ba,
  abstract     = {Several cooked meats such as beef (fried, coated-fried), pork (fried, coated-fried), and chicken (fried, griddled, coated-fried, roasted) were analyzed for the heterocyclic amine 2-amino-l-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine (4'-OH-PhIP) not commonly determined in food and 2-amino-1 -methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). The highest content of 4'-OH-PhIP was found in fried and griddled chicken breast, the concentration being 43.7 and 13.4 ng/g, respectively, whereas the corresponding PhIP concentrations were 19.2 and 5.8 ng/g. The estimated concentration of both pyridines in fried pork loin, in fried pork sausages, and in coated-fried chicken was below 2.5 ng/g. In the rest of the samples, 4'-OH-PhIP was not detected. The analyses were performed by solidphase extraction and LC-MS/MS. The fragmentation of 4'-OH-PhIP in an ion trap mass analyzer was studied in order to provide information for the identification of 4'-OH-PhIP. Additionally, the effect of red wine marinades on the formation of 4'-OH-PhIP in fried chicken was examined, finding a notable reduction (69%) in the amine's occurrence.},
  author       = {Busquets, R. and Puignou, L. and Galceran, M. T. and Wakabayashi, K. and Skog, Kerstin},
  issn         = {0021-8561},
  keyword      = {marinades,wine,fried meat,chicken,PhIP,heterocyclic amines,4'-OH-PhIP},
  language     = {eng},
  number       = {22},
  pages        = {9318--9324},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Liquid chromatography - Tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)-imidazo[4,5-b]pyridine in cooked meats},
  url          = {http://dx.doi.org/10.1021/jf072252q},
  volume       = {55},
  year         = {2007},
}