传统肉制品中杂环胺的HPLC测定  

Detection of heterocyclic aromatic amines in traditional meat products by HPLC

作　　者：廖国周[1] 张英君[1] 徐幸莲[1] 周光宏[1] 陈明[2] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095 [2]江苏省农业科学院食品质量安全与检测研究中心,江苏南京210014

出　　处：《南京农业大学学报》2008年第4期134-139,共6页Journal of Nanjing Agricultural University

基　　金：江苏省自然科学基金项目(BK2005213)

摘　　要：以烤鸭、烤羊肉、烧鸡、卤牛肉和肉松5种传统肉制品为对象分析其杂环胺含量。样品净化前处理通过串联Ex-trelut-PRS-C18柱进行固相萃取,经TSK-gel ODS-80TM柱分离并以配备二极管阵列和荧光检测器的HPLC对杂环胺进行测定。结果表明,该方法中15种杂环胺的线性范围为0.01-1.00ng·μL-1,检测限为0.5pg·g-1-0.3ng·g-1,回收率为58.60%-98.75%,相对标准偏差为1.81%-8.77%。该方法线性范围广,灵敏度和准确度较高,净化效果好,可满足定量分析的要求。在5种肉制品中检测出6种非极性杂环胺,且不同的肉制品中杂环胺的种类与含量不同。9H-吡啶并[4,3-b]吲哚（Norharman）与1-甲基-9H-吡啶并[4,3-b]吲哚（Harman）均存在于5种肉制品中,含量分别为42.75ng·g-1和33.9ng·g-1。3-氨基-1-甲基-5H-吡啶并[4,3-b]吲哚（Trp-P-2）只存在于烤鸭与烤羊肉中,2-氨基-1-甲基-6-苯基-咪唑并[4,5-b]吡啶（PhIP）在烤鸭、烤羊肉和肉松中检出,而2-氨基-9H-吡啶并[2,3-b]吲哚（AaC）和2-氨基-3-甲基-9H-吡啶并[2,3-b]吲哚（MeAaC）只存在于肉松中,其含量均小于2ng·g-1。Heterocyclic aromatic amine（HAA）content was investigated in five traditional meat products（including roasted duck,charbroiled mutton,dried pork floss,marinated beef,and roasted chicken）.The clean-up procedure included tandem solid-phase extraction（SPE）using Extrelut-type columns filled with diatomaceous earth,propylsulphonic acid and chemically bounded phase-C18.Separation was achieved using TSK-gel ODS-80TM column and identification,and a quantitative analysis of HAA fraction was carried out using a HPLC system with DAD and FLD.Results showed that the linear ranges were 0.01-1.00 ng·μL-1 and the limit of detection were 0.5 pg·g-1-0.3 ng·g-1 for 15 HAA.Recoveries were 58.60%-98.75%,and the relative standard deviation,1.81%-8.77%.Six less-polar HAA were detected in the traditional meat products,and the variety and content of HAA differentiated among the meat products.9H-pyrido[4,3-b]indole（Norharman）and 1-methyl-9H-pyrido[4,3-b]indole（Harman）were detected in all of the five meat products,and the content of Norharman and Harman was up to 42.75 ng·g-1,33.9 ng·g-1 respectively.3-amino-1-methyl-5H-pyrido[4,3-b]indole（Trp-P-2）was only detected in roasted duck and charbroiled mutton.2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine（PhIP）was detected in roasted duck,charbroiled mutton and dried pork floss.However,2-amino-9H-pyrido[2,3-b]indole（AaC）and 2-amino-3-methyl-9H-pyrido[2,3-b]indole（MeAaC）were only detected in dried pork floss.The content of PhIP,AaC and MeAaC was less than 2 ng·g-1.

关 键 词：杂环胺 传统肉制品 固相萃取 高效液相色谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]