Quantitative Analysis of Three Amines in Thermally Processed Meat Products Using QuEChERS Combined with UHPLC-MS/MS

Abstract

In this study, QuEChERS technology combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was used to establish a method for the simultaneous detection of acrylamide (AA), nitrosamines (NAs) and heterocyclic amines (HAAs) in thermally processed meat products. The results showed that the analytic methods of 20 amines in the three components showed good linearity (R2>0.991) in the corresponding concentration range, and the detection limit and quantification limit were 0.01~1.6 ng/g and 0.03~4.8 ng/g, respectively. The average daily recovery rate was between 66.3%~116.5%, and the intraday precision was between 0.78%~9.0%. The daily accuracy range of the 5×LOQ spiked level calculation for each amine was 3.4%~9.4%. The method was applied to the analysis of AA, NAs and HAAs in four meat products for grilling, in them 9 amines were detected with the concentration range of 0.03~31.26 ng/g.

Keywords

• acrylamide
• heterocyclic amines
• nitrosamines
• thermally processed meat products