PMID- 31260953
OWN - NLM
STAT- MEDLINE
DCOM- 20190925
LR  - 20190925
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 298
DP  - 2019 Nov 15
TI  - Quantitative analysis of fourteen heterocyclic aromatic amines in bakery products 
      by a modified QuEChERS method coupled to ultra-high performance liquid 
      chromatography-tandem mass spectrometry (UHPLC-MS/MS).
PG  - 125048
LID - S0308-8146(19)31150-1 [pii]
LID - 10.1016/j.foodchem.2019.125048 [doi]
AB  - Heterocyclic aromatic amines (HAAs) are harmful by-products naturally formed 
      during the heating process of foodstuffs. The present work reported an analytical 
      method for HAAs analysis for the first time in bakery products by QuEChERS 
      technique combined with ultra-high performance liquid chromatography-tandem mass 
      spectrometry (UHPLC-MS/MS). Bakery products were ultrasonically extracted with 
      acetonitrile and sodium hydroxide solution (1 mmol/L). The obtained extracting 
      solution was nearly dried under nitrogen stream and subsequently purified by 
      QuEChERS technique using primary secondary amine (PSA) as adsorbents. Fourteen 
      HAAs were separated on a C18 column with the mobile phase of a mixture of 
      acetonitrile and 1 mmol/L ammonium acetate water solution (containing 0.04% 
      acetic acid), and detected by MS/MS under multiple reaction monitoring (MRM) 
      mode. The developed method was validated in terms of linearity, matrix effect, 
      accuracy and precision. The method showed a good linearity (R(2) > 0.999) for all 
      analytes in their corresponding concentration ranges. The method limit of 
      quantifications (LOQs, S/N = 10) of 14 HAAs were in the range of 0.3-4.5 mug/kg. 
      The average recoveries (n = 6) at 3 spiked levels ranged from 62.8 to 96.8% with 
      relative standard deviations (RSDs) of 1.2-7.6%. The validated method was applied 
      in HAAs analysis in 20 bakery products and 4 kinds of HAAs (harman, norharman, 
      AaC, PhIP) were detected with the concentrations ranging from 0.6 to 35.6 mug/kg.
CI  - Copyright (c) 2019 Elsevier Ltd. All rights reserved.
FAU - Wu, Yuluan
AU  - Wu Y
AD  - Guangzhou Quality Supervision and Testing Institute, Guangzhou City Research 
      Center of Risk Dynamic Detection and Early Warning for Food Safety, Guangzhou 
      City Key Laboratory of Detection Technology for Food Safety, Guangzhou 511447, 
      China.
FAU - Chen, Liwei
AU  - Chen L
AD  - Guangzhou Quality Supervision and Testing Institute, Guangzhou City Research 
      Center of Risk Dynamic Detection and Early Warning for Food Safety, Guangzhou 
      City Key Laboratory of Detection Technology for Food Safety, Guangzhou 511447, 
      China.
FAU - Xian, Yanping
AU  - Xian Y
AD  - Guangzhou Quality Supervision and Testing Institute, Guangzhou City Research 
      Center of Risk Dynamic Detection and Early Warning for Food Safety, Guangzhou 
      City Key Laboratory of Detection Technology for Food Safety, Guangzhou 511447, 
      China. Electronic address: zjyxyp2015@163.com.
FAU - Hou, Xiangchang
AU  - Hou X
AD  - Guangzhou Quality Supervision and Testing Institute, Guangzhou City Research 
      Center of Risk Dynamic Detection and Early Warning for Food Safety, Guangzhou 
      City Key Laboratory of Detection Technology for Food Safety, Guangzhou 511447, 
      China.
FAU - Liang, Ming
AU  - Liang M
AD  - Guangzhou Quality Supervision and Testing Institute, Guangzhou City Research 
      Center of Risk Dynamic Detection and Early Warning for Food Safety, Guangzhou 
      City Key Laboratory of Detection Technology for Food Safety, Guangzhou 511447, 
      China.
FAU - Dong, Hao
AU  - Dong H
AD  - College of Light Industry and Food Sciences, Zhongkai University of Agricultural 
      and Engineering, Guangzhou 510225, China. Electronic address: 516410953@163.com.
FAU - Chen, Jiefeng
AU  - Chen J
AD  - Guangzhou Quality Supervision and Testing Institute, Guangzhou City Research 
      Center of Risk Dynamic Detection and Early Warning for Food Safety, Guangzhou 
      City Key Laboratory of Detection Technology for Food Safety, Guangzhou 511447, 
      China.
LA  - eng
PT  - Journal Article
DEP - 20190619
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Amines)
RN  - 0 (Heterocyclic Compounds)
SB  - IM
MH  - Amines/*analysis/chemistry
MH  - Bread/analysis
MH  - Chromatography, High Pressure Liquid/*methods
MH  - Heterocyclic Compounds/chemistry
MH  - Limit of Detection
MH  - Reproducibility of Results
MH  - Tandem Mass Spectrometry/*methods
OTO - NOTNLM
OT  - Bakery products
OT  - Heterocyclic aromatic amine
OT  - QuEChERS
OT  - Ultra-high performance liquid chromatography-tandem mass spectrometry
EDAT- 2019/07/02 06:00
MHDA- 2019/09/26 06:00
CRDT- 2019/07/02 06:00
PHST- 2018/12/08 00:00 [received]
PHST- 2019/05/05 00:00 [revised]
PHST- 2019/06/18 00:00 [accepted]
PHST- 2019/07/02 06:00 [pubmed]
PHST- 2019/09/26 06:00 [medline]
PHST- 2019/07/02 06:00 [entrez]
AID - S0308-8146(19)31150-1 [pii]
AID - 10.1016/j.foodchem.2019.125048 [doi]
PST - ppublish
SO  - Food Chem. 2019 Nov 15;298:125048. doi: 10.1016/j.foodchem.2019.125048. Epub 2019 
      Jun 19.