Abstract：
:A new sample preparation procedure to determine six heterocyclic aromatic amines (3-Amino-1,4-dimethyl-5H-pirido[4,3-b]indole, 3-Amino-1-methyl-5H-pirido[4,3-b]indole, 2-amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine, 2-amino-9H-pyrido-[2,3-b] indole, 2-amino-3-methyl-9H-pyrido-[2,3-b] indole and 2-Amino-1,6-dimethylimidazo [4,5-b]-pyridine) in cooked beefburguers by using a combination of microwave-assisted solvent extraction and dispersive liquid-liquid microextraction with an ionic liquid generated in situ was used. The optimized microwave extraction procedure consisted of a clean-up step with n-heptane and a subsequent dissolution step in basic media to desorb the analytes from the matrix. Next, an aqueous solution of the ionic liquid 1-octyl-3-methylimidazolium tetrafluorborate and sodium hexafluorphosphate was added and a water-insoluble 1-octyl-3-methylimidazolium hexafluorphosphate was formed within the matrix sample. The amines were analyzed by liquid chromatography with fluorescence and diode-array detection by using a typical C18 column. Peak identities were confirmed by absorbance spectral matching. Repeatability (RSD%) between 5.4% and 10.9%, enrichment factors between 19 and 30, limits of detection between 0.35 and 2.4 ng mL(-1) and recoveries between 69% and 100% were achieved. The extraction methodology is simple, rapid (about 40 min/sample) cheap and green since small amounts of non-toxic solvents are necessary.
journal_name
Food Chemjournal_title
Food chemistryauthors
Agudelo Mesa LB,Padró JM,Reta Mdoi
10.1016/j.foodchem.2013.04.076subject
Has Abstractpub_date
2013-12-01 00:00:00pages
1694-701issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00522-0journal_volume
141pub_type
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