Analytical methods of heterocyclic aromatic amines in foods

WANG Pan; HONG Yan-ting; ZHU Yu-chen; CHEN Fang; HU Xiao-song

doi:10.13386/j.issn1002-0306.2013.22.034

WANG Pan, HONG Yan-ting, ZHU Yu-chen, CHEN Fang, HU Xiao-song. Analytical methods of heterocyclic aromatic amines in foods[J]. Science and Technology of Food Industry, 2013, (22): 343-347. DOI: 10.13386/j.issn1002-0306.2013.22.034

Citation:

Analytical methods of heterocyclic aromatic amines in foods

Graphical Abstract

Abstract

Abstract

Heterocyclic amines is a class of polycyclic aromatic compounds formed by protein-rich foods during heat processing, and contribute to carcinogenicity and mutagenicity. Analytical methods applied to the determination of heterocyclic aromatic amines in foods, introducing several analytical strategies for the sample pretreatment, such as liquid liquid extraction, column liquid chromatography, solid-phase extraction, solid-phase microextration, supercritical fluid extraction and on- line coupling of liquid liquid extraction were reviewed. Advantages and characterisitic of merit for each technique were discussed.

FullText(HTML)

References (44)

Supplements (0)

Cited By

Science and Technology of Food Industry

Analytical methods of heterocyclic aromatic amines in foods

Abstract

Catalog

Export File

Citation

Format

Content