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Development of Screening and Confirmation Method of Heterocyclic Amines and Preservatives Substances in Food

Author: LvQuanFu
Tutor: LiJing；ChuXiaoGang；ZhangFeng
School: Southwestern University
Course: Microbial and Biochemical Pharmacy
Keywords: Canned fish Heterocyclic amines Preservatives Solid phase extraction Gel Permeation Chromatography Ultra performance liquid chromatography-tandem mass spectrometry Triple quadrupole mass spectrometry Quadrupole time of flight mass spectrometry
CLC: TS207.3
Type: Master's thesis
Year: 2011
Downloads: 65
Quote: 0
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Abstract


With the continuous improvement of the people living standards, the food quality and safety are paid more and more attention. During the heating process, if the food heated improperly, carcinogens-heterocyclic amines which is great potential hazard to human, would be produced. In addition, the preservatives are often added in them to inhibit the growth of bacteria, yeasts and moulds.The detection methods of the heterocyclic amines and preservateives are mostly complexity, low sensitivity and poor accuracy at the present. Because of people’s growing awareness of food safety, in order to monitor the foods which are processed may produce carcinogens heterocyclic amines and preservatives added excess range, this paper studies about screening and confirmation technology of heterocyclic amines and preservatives substances in canned fish.The studies in this thesis are included as follows:1. Research progress of Heterocyclic amines in food was reviewed and research development of detection techniques for the preservatives in food wad reviewed2. A method based on solid phase extraction-ultra performance liquid chromatography-tandem mass spectrometry(UPLC-ESI-MS/MS) has been developed for 15 heterocyclic amines (HAs) in canned fish with multiple reaction monitoring (MRM).The analytes were extracted from the sample using Methanol/Caustic soda (3:7) solution, and purified by solid-phase extraction (SPE) cartridge. The residue was dried under nitrogen and dissolved in acetic acid and ammonium acetate solution before transferring to UPLC-MS/MS.The quantitation was carried out using internal standard method. The linear range was from 1.0μg/L to 50.0μg/L for 15 HAs with the good correlation coefficients (r>0.99). The limit of quantitation was 1.0μg/Kg. The recoveries mostly were 79.0%～118.8%, respectively, with relative the standard deviations of 1.3%～10.0%..The method is simple, accurate and sensitive for the simultaneous determination 15 HAs. of canned fish.3 A method based on Gel Permeation Chromatography—ultra performance liquid chromatography—tandem mass spectrometry(UPLC-ESI-MS/MS) has been developed for 13 preservatives in canned fish, with multiple reaction monitoring (MRM). The analytes were extracted from the sample using Methanol and purified by Gel Permeation Chromatography cartridge The residue was dried under nitrogen and dissolved in ethyl acetate and hexamethylene solution before transferring to UPLC-MS/MS.The quantitation was carried out using external standard method. The linear range was from 50.0μg/L to 1000.0μg/L for 13 preservatives with the good correlation coefficients (r≥0.99). The limit of quantitation was 50.0μg/Kg. The recoveries were 71.6%～114.8%, respectively, with relative the standard deviations of 2.2%～13.4%.The method is simple, accurate and sensitive for the simultaneous determination 13 preservatives. of canned fish.

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