meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2021-6-2-118-127meat-168Research ArticleСтатьиMethodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MSUtyanovD. A.

Dmitry A. Utyanov — candidate of technical sciences, research scientist, Laboratory of scientifically-methodical works and control-analytical researches

26, Talalikhina, 109316, MoscowTel.: +7–495–676–79–61

d.utyanov@fncps.ruhttps://orcid.org/0000-0002-9140-5390KulikovskiiA. V.

Andrey V. Kulikovskii — candidate of technical sciences, a head chromatography laboratory, leading research scientist, Laboratory «Scientific and methodical work, biological and analytical research»

26, Talalikhina, 109316, Moscow

Tel.: +-495–676–60–11

a.kulikovskii@fncps.ruhttps://orcid.org/0000-0002-0038-9744KnyazevaA. S.

Aleksandra S. Knyazeva — junior researcher, Laboratory “Scientific and methodical work, biological and analytical research”

26, Talalikhina, 109316, Moscow

Tel.: +7–495–676–79–61

a.knyazeva@fncps.ruhttps://orcid.org/0000-0001-5679-3984KurzovaA. A.

Anastasiya A. Kurzova — junior researcher, Laboratory “Scientific and methodical work, biological and analytical research”

26, Talalikhina, 109316, Moscow

Tel.: +7–495–676–79–61

a.kurzova@fncps.ruhttps://orcid.org/0000-0002-6557-2697IvankinA. N.

Andrew N. Ivankin — doctor of chemical sciences, professor, Head of the Department of Chemistry

1, 1st Institutskayay, 141005, Mytischi, Moscow region

Tel.: +7–498–687–36–00

aivankin@inbox.ruV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian FederationMytischi Branch (MB) of Bauman Moscow State Technical University (National Research University)Russian Federation20212807202162118127Copyright © Utyanov D.A., Kulikovskii A.V., Knyazeva A.S., Kurzova A.A., Ivankin A.N., 20212021Utyanov D.A., Kulikovskii A.V., Knyazeva A.S., Kurzova A.A., Ivankin A.N.Utyanov D.A., Kulikovskii A.V., Knyazeva A.S., Kurzova A.A., Ivankin A.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/168

Heterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard reaction due to the high creatine and creatinine contents. HAA have carcinogenic and mutagenic effects. HAA content is not standardized in the Russian Federation and the Customs Union territory. However, in the EU countries, comprehensive monitoring studies are carried out on the HAA contents and effect on the human body. Due to constant expansion of the list of controlled contaminants in food products, analytical laboratories need to develop methods for determining HAA in food items. As a result of the research, a method for HAA determination was developed using high-performance liquid chromatography with mass spectrometry in the mode of specified reaction monitoring. Comparative tests of the two methods for sample preparation were carried out. The advantages and disadvantages of sample preparation approaches were substantiated. The existing SPE conditions were optimized, which made it possible to concentrate trace amounts of MeIQx and PhIP and to dispose of substances suppressing analyte ionization. The estimation of method accuracy and specificity was carried out. The degree of ionization suppression by the matrix for MeIQx and PhIP analytes was determined. The degree of HAA extraction was empirically established. For biological samples of animal origin, it was up to 90.9% for MeIQx and up to 89.4% for PhIP. It is shown that, in accordance with the developed methodology, HAA may be determined with an accuracy of 96.15 to 98.4% at the levels of 5 to 20 ng/g. The limit of quantification of the target substances was 3 ng/g.

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The authors declare that there are no conflicts of interest present.