Progress in Analytical Techniques for Heterocyclic Aromatic Amines in Heat-Processed Meat Products
CEN Minghua, XU Yingying, YE Peihui, ZHAO Yan, HU Junpeng, XIAN Yanping, ZENG Xiaofang, BAI Weidong, DONG Hao
1.College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2.Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 3.Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China; 4.Guangzhou Quality Supervision and Testing Institute, Guangzhou 510110, China
Abstract：Heterocyclic aromatic amines (HAAs) are a class of heterocyclic aromatic compounds that are produced when protein-rich foods (such as meat and fish) are cooked at high temperatures for long periods of time. HAAs are highly carcinogenic and mutagenic and can cause tumors in multiple organs such as the mammary gland, colon and liver of animals. Long-term consumption of foods containing HAAs will cause great harm to human health and increase the risk of cancer. Therefore, it is strongly necessary to monitor and analyze the HAAs contents in heat-processed meat products. This article briefly describes the types, physicochemical properties and toxicity of HAAs, as well as the mechanism for and the factors affecting their formation, with a focus on reviewing the currently available analytical methods for HAAs in heat-processed meat products including the sample pretreatment methods of solvent extraction, solid-phase extraction and solid-phase micro-extraction, as well as the instrumental methods of gas chromatography (GC), gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS). Finally, an outlook on future trends in the analysis of HAAs in heat-processed meat products is presented.
2020, Vol. 34 
