Determination of Heterocyclic Amines in Roasted Fish and Shellfish by Liquid Chromatography-Electrospray Ionization/Mass Spectrometry

Liquid chromatography-mass spectrometry를 이용한 가열 조리된 어패류에서의 heterocyclic amines 함량 분석

  • Lee, Jae-Hwan (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University) ;
  • Back, Yoo-Mi (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University) ;
  • Lee, Kwang-Geun (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University) ;
  • Shin, Han-Seung (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
  • 이재환 (동국대학교 식품공학과 및 Lotus기능성식품소재연구소) ;
  • 백유미 (동국대학교 식품공학과 및 Lotus기능성식품소재연구소) ;
  • 이광근 (동국대학교 식품공학과 및 Lotus기능성식품소재연구소) ;
  • 신한승 (동국대학교 식품공학과 및 Lotus기능성식품소재연구소)
  • Published : 2009.06.30


Heterocyclic aromatic amines (HCAs) are mutagenic and carcinogenic substances that are formed during the heating of protein-rich foods. HCAs are generally found at low amounts in a complex matrix, which requires sophisticated analysis. In this study, HCAs were extracted from lyophilized fish and shellfish samples using solid-phase extraction (SPE) and determined by liquid chromatography-electrospray ionization/mass spectrometry (LC-ESI-MS). The HCA recoveries in the fish and shellfish ranged from 15.7 to 74.7% with standard deviations from 0.2 to 7.63%. And HCA concentrations ranged from 0.8 to 1,117.7 $ng/g^{-1}$ in cooked food samples. 1-methyl-9H-pyrido[3,4-b]indole (Harman), 9H-pyrido[3,4-b]indole (Norharman), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) were the most abundant HCAs formed in the muscle of fried mackerel, at levels of 1,117.7, 926.6, and 133.7 ng/g, respectively. 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-aminodipiryrido[1,2-a:3,2-d]imidazole(Glu-P-2), 2-amino-9H-pyrido[2,3-b]indole(A${\alpha}$C), 2-amino-3methyl-9H-pyrido [1,2-a:3,2-d]imidazole(MeA${\alpha}$C), 2-amino-3,4,7,8-tetramethylimidazo[4,5-f]quinoxaline (TriMeIQx), 2-amino-3,7,8-trimethylimidazo [4,5-f]quinoxaline(7,8-DiMeIQx), and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) were only detected by small quantities ranged from 1.5 to 98.6 ng/g. Overall, this study provides useful information on HCA levels in fish and shellfish products consumed in Korea.


heterocyclic aromatic amine;fish;shellfish;solid-phase extraction;LC/MS


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