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Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats.
J Agric Food Chem. 2007 Oct 31; 55(22):9318-24.JA

Abstract

Several cooked meats such as beef (fried, coated-fried), pork (fried, coated-fried), and chicken (fried, griddled, coated-fried, roasted) were analyzed for the heterocyclic amine 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5- b]pyridine (4'-OH-PhIP) not commonly determined in food and 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP). The highest content of 4'-OH-PhIP was found in fried and griddled chicken breast, the concentration being 43.7 and 13.4 ng/g, respectively, whereas the corresponding PhIP concentrations were 19.2 and 5.8 ng/g. The estimated concentration of both pyridines in fried pork loin, in fried pork sausages, and in coated-fried chicken was below 2.5 ng/g. In the rest of the samples, 4'-OH-PhIP was not detected. The analyses were performed by solid-phase extraction and LC-MS/MS. The fragmentation of 4'-OH-PhIP in an ion trap mass analyzer was studied in order to provide information for the identification of 4'-OH-PhIP. Additionally, the effect of red wine marinades on the formation of 4'-OH-PhIP in fried chicken was examined, finding a notable reduction (69%) in the amine's occurrence.

Authors+Show Affiliations

Department of Analytical Chemistry, Chemistry Faculty, University of Barcelona, Martí i Franquès, 1-11, E-08028 Barcelona, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17924706

Citation

Busquets, R, et al. "Liquid Chromatography-tandem Mass Spectrometry Analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in Cooked Meats." Journal of Agricultural and Food Chemistry, vol. 55, no. 22, 2007, pp. 9318-24.
Busquets R, Puignou L, Galceran MT, et al. Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats. J Agric Food Chem. 2007;55(22):9318-24.
Busquets, R., Puignou, L., Galceran, M. T., Wakabayashi, K., & Skog, K. (2007). Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats. Journal of Agricultural and Food Chemistry, 55(22), 9318-24.
Busquets R, et al. Liquid Chromatography-tandem Mass Spectrometry Analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in Cooked Meats. J Agric Food Chem. 2007 Oct 31;55(22):9318-24. PubMed PMID: 17924706.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats. AU - Busquets,R, AU - Puignou,L, AU - Galceran,M T, AU - Wakabayashi,K, AU - Skog,K, Y1 - 2007/10/09/ PY - 2007/10/11/pubmed PY - 2007/12/28/medline PY - 2007/10/11/entrez SP - 9318 EP - 24 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 55 IS - 22 N2 - Several cooked meats such as beef (fried, coated-fried), pork (fried, coated-fried), and chicken (fried, griddled, coated-fried, roasted) were analyzed for the heterocyclic amine 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5- b]pyridine (4'-OH-PhIP) not commonly determined in food and 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP). The highest content of 4'-OH-PhIP was found in fried and griddled chicken breast, the concentration being 43.7 and 13.4 ng/g, respectively, whereas the corresponding PhIP concentrations were 19.2 and 5.8 ng/g. The estimated concentration of both pyridines in fried pork loin, in fried pork sausages, and in coated-fried chicken was below 2.5 ng/g. In the rest of the samples, 4'-OH-PhIP was not detected. The analyses were performed by solid-phase extraction and LC-MS/MS. The fragmentation of 4'-OH-PhIP in an ion trap mass analyzer was studied in order to provide information for the identification of 4'-OH-PhIP. Additionally, the effect of red wine marinades on the formation of 4'-OH-PhIP in fried chicken was examined, finding a notable reduction (69%) in the amine's occurrence. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17924706/Liquid_chromatography_tandem_mass_spectrometry_analysis_of_2_amino_1_methyl_6__4_hydroxyphenyl_imidazo[45_b]pyridine_in_cooked_meats_ L2 - https://dx.doi.org/10.1021/jf072252q DB - PRIME DP - Unbound Medicine ER -