Analytical Science and Technology (분석과학)

The Korean Society of Analytical Sciences (한국분석과학회)
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An analytical method of heterocyclic amines by LC/MS

LC/MS를 이용한 heterocyclic amines의 분석법

  • 명승운 (경기대학교 이과대학 화학과)
  • Received : 2007.03.12
  • Accepted : 2007.04.04
  • Published : 2007.04.28
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Abstract

The heterocyclic amines (HAs) are a family of mutagenic/carcinogenic chemicals formed from the cooking of muscle meats such as beef, meat, fowl, and fish. A major draw back in the analysis of HAs from foods is their very low level of concentration (ng/g) and a number of matrix interferences in samples. Solid-phase extraction (SPE) is one of the procedures widely used for the extraction and purification of HAs in food samples. In this study, several SPE procedures of HAs determination were performed. Recoveries of the HAs were obtained from comparing a matrix such as a standard methanolic solution and pre-cooked meat extracts. Recovery values were ranging between 25.3 and 93.0 % at a concentration of 25.0 ng/g. HAs were determined with high sensitivity by micro-HPLC (${\mu}$-HPLC) analysis with electrospray ionization mass spectrometry (ESI-MS). Another developed method, which is freezing filtration method, shows better extraction recoveries and good precisions. The established method will be applicable to monitoring of heterocyclic amines from the cooked meat.

헤테로싸이클릭 아민류(heterocyclic amines, HAs)는 소고기, 돼지고기, 닭고기 그리고 생선과 같은 근육질의 육류를 조리 할 때 생겨나는 돌연변이원성/발암성 화학물질로 잘 알려져 있다. 식품으로부터 HAs의 분석에 있어 가장 큰 어려움은 HAs가 식품 중에 극히 미량(수 ng/g)으로 존재한다는 것과 많은 방해물질이 존재한다는 것이다. 식품으로부터 HAs를 추출하고 정제하기 위해 고체-상 추출(solid-phase extraction, SPE)이 많이 사용되고 있다. HAs 분석을 위해 여러 단계의 SPE 과정을 수행하였다. HAs의 회수율은 표준물질이 녹여져 있는 메탄올 수용액과 조리되지 않은 돼지고기에 표준용액을 스파이크하여 서로를 비교하여 얻었다. 회수율은 25.0 ng/g에서 25.3~93.0%의 값을 얻을 수 있었다. 확립된 감도 좋고 재현성있는 시료전처리방법을 통해서 ${\mu}$-LC/ESI-MS에 주입함으로써 조리된 육류로부터 HAs를 분석하는데 응용될 수 있을 것이다. 다른 방법으로는 freezing filtration 방법으로써 보다 좋은 추출 효율과 재현성을 나타내었다.

Keywords

References

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