Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography
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Simultaneous determination of twenty heterocyclic amines in cooking oil using dispersive solid phase extraction (QuEChERS) and high performance liquid chromatography–electrospray-tandem mass spectrometry
2019, Journal of Chromatography ACitation Excerpt :Thus, to develop an appropriate extraction and purification method for HAs analysis in foodstuffs or cooking oil is of great importance. Currently, most published reports use solid–phase extraction followed by HPLC with detection by photodiode array (PDA) [12], fluorescence (FL) [12], and tandem mass spectrometry (MS) [13] for identification and quantitation of HAs. However, the extraction and purification steps are lengthy and the sensitivity remains inadequate.
Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat
2017, Food Research InternationalCitation Excerpt :Similar to our data, Oz et al. (2015) could not detect MeIQx in beef chops cooked at 150 °C. The levels of MeIQx we observed here were similar to those reported by Knize, Salmon, Hopmans, and Felton (1997) and Sinha et al. (1998), but significantly lower than those reported by Sabally, Sleno, Jauffrit, Iskandar, and Kubow (2016) in pan-fried patties cooked on each side at 223 °C for 10 min (16.02 ng/g) and by Knize, Dolbeare, Carroll, Moore, and Felton (1994) in fried beef cooked at 150–230 °C for 4–20 min (7.3 ng/g). Hawthorn extract at 0.5% and 1% reduced MeIQx by about 48–100% and 14–100%, respectively.
The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops
2015, LWTCitation Excerpt :Turesky et al. (2005) found from non-detectable to 0.7 ng g−1 7,8-DiMeIQx in fried beef at 275 °C for 5–15 min. Although 4,8-DiMeIQx could not be detected in commercially cooked beef samples by some researchers (Knize et al., 1997) other researchers detected 4,8-DiMeIQx at levels up to 0.1 ng g−1 (Knize et al., 1995). In addition, Turesky et al. (1988) found up to 3.9 ng g−1 4,8-DiMeIQx in fried beef at 275 °C for 5–15 min.