Liquid chromatography - Tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)-imidazo[4,5-b]pyridine in cooked meats
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/653127
- author
- Busquets, R. ; Puignou, L. ; Galceran, M. T. ; Wakabayashi, K. and Skog, Kerstin LU
- organization
- publishing date
- 2007
- 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 (ACS)
- external identifiers
-
- wos:000250479500070
- scopus:36148962410
- pmid:17924706
- 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
- 2016-04-01 12:35:59
- date last changed
- 2023-10-14 16:40:24
@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}},
keywords = {{marinades; wine; fried meat; chicken; PhIP; heterocyclic amines; 4'-OH-PhIP}},
language = {{eng}},
number = {{22}},
pages = {{9318--9324}},
publisher = {{The American Chemical Society (ACS)}},
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}},
doi = {{10.1021/jf072252q}},
volume = {{55}},
year = {{2007}},
}