Evaluation and application of microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger patties. (1st January 2016)

• Record Type: Journal Article
• Authors: Aeenehvand, Saeed; Toudehrousta, Zahra; Kamankesh, Marzieh; Mashayekh, Morteza; Tavakoli, Hamid Reza; Mohammadi, Abdorreza
• Is Part Of: Food chemistry. Volume 190(2016)
• Page Start: 429
• Page End: 435
• Publication Date: 2016-01-01
• Subjects: 2-Amino-3-methylimidazo[4, 5-f]quinoline (PubChem CID: 53462) -- 2-Amino-3, 4-dimethylimidazo[4, 5-f]quinoline (PubChem CID: 62274) -- 2-Aminoamino-3, 8-dimethylimidazo[4, 5-f]quinoxaline (PubChem CID: 184098); Heterocyclic aromatic amines -- Hamburger patties -- Microwave-assisted extraction -- Dispersive liquid–liquid microextraction -- High-performance liquid chromatography; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.05.103
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A fast and sensitive method was developed to determine polar HAAs in hamburger patties. The method is based on MAE and DLLME followed by HPLC. High extraction yield and reduce matrix effects by proposed method was approved. The figures of merit for three HAAs in hamburger patties using this method were excellent. Abstract: This study developed an analytical method based on microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for the determination of three polar heterocyclic aromatic amines from hamburger patties. Effective parameters controlling the performance of the microextraction process, such as the type and volume of extraction and disperser solvents, microwave time, nature of alkaline aqueous solution, pH and salt amount, were optimized. The calibration graphs were linear in the range of 1–200 ng g −1, with a coefficient of determination ( R 2 ) better than 0.9993. The relative standard deviations (RSD) for seven analyses were between 3.2% and 6.5%. The recoveries of those compounds in hamburger patties were from 90% to 105%. Detection limits were between 0.06 and 0.21 ng g −1 . A comparison of the proposed method with the existing literature demonstrates that it is a simple, rapid, highly selective and sensitive, and it gives good enrichment factors and detection limits for determining HAAs in real hamburger patties samples.