Analysis of heterocyclic aromatic amines in foods by gas chromatography-mass spectrometry as their tert.-butyldimethylsilyl derivatives

• Tipo: Artigo em Revista Científica Internacional
• Data: 2004

Autores

Casal, S (Autor) FFUP; Mendes, E (Autor) Outra; Fernandes, JO (Autor) FFUP; Oliveira, MBPP (Autor) FFUP; Ferreira, MA (Autor) Outra

Revista

Título: Journal of Chromatography A

Vol. 1040

Páginas: 105-114

ISSN: 0021-9673

Editora: Elsevier

Indexação

ISI Web of Knowledge - 70 Citações

Scopus - 72 Citações

Classificação Científica

FOS: Ciências exactas e naturais > Química

Outras Informações

ID Authenticus: P-000-9XV

DOI: 10.1016/j.chroma.2004.03.054

Abstract (EN): A derivatization method for the analysis of 12 heterocyclic aromatic amines (HAs) in food, by gas chromatography-electron impact mass spectrometry, was developed. The amines are derivatized in a one-step reaction with N-methyl-N-(tert.-butyldimethylsilyl)trifluoroacetamide. The derivatives are characterized by easy-to-interpret mass spectra due to the prominent ion [M-57](+) by loss of a tert-butyldimethylsilyl group, allowing quantification in the selected-ion monitoring mode at the picogram level. The effect of temperature, time, and reagents on the formation of the derivatives was monitored in detail. Quality parameters were evaluated in the optimum working conditions. This derivatization method is not applicable to the pyridomnidazoles Glu-P-1 and Glu-P-2 and to the beta-carboline harman due to incompletely derivatization. The instability of the imidazolquinoline and imidazoquinoxaline derivatives, requiring their injection on the same working day, is a further drawback. This simple, rapid and accurate derivatization procedure is suitable for routine analysis, as illustrated by the analysis of some common foods.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10