Liquid chromatography - Tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)-imidazo[4,5-b]pyridine in cooked meats

Summary, in English

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: R. Busquets; L. Puignou; M. T. Galceran; K. Wakabayashi; Kerstin Skog
• Department/s: Division of Food and Pharma; Department of Food Technology, Engineering and Nutrition
• Publishing year: 2007
• Language: English
• Pages: 9318-9324
• Publication/Series: Journal of Agricultural and Food Chemistry
• Volume: 55
• Issue: 22
• Links: http://dx.doi.org/10.1021/jf072252q
• Document type: Journal article
• Publisher: The American Chemical Society (ACS)
• Topic: Agricultural Science, Forestry and Fisheries
• Keywords: marinades; wine; fried meat; chicken; PhIP; heterocyclic amines; 4'-OH-PhIP
• Status: Published
• ISBN/ISSN/Other: ISSN: 0021-8561