采用QuEChERS结合UHPLC-MS/MS定量分析热加工肉制品中的三种胺类物质

本文采用QuEChERS技术结合超高效液相色谱-串联质谱（UHPLC-MS/MS）技术建立同时检测丙烯酰胺（AA）、亚硝胺（NAs）和杂环胺（HAAs）含量的方法，用于分析热加工肉制品中产生的胺类物质。结果表明:该方法检测出的三类成分20种胺类物质在相应浓度范围内显示出良好的线性关系（R2>0.991），检测限和定量限分别为0.01~1.6 ng/g和0.03~4.8 ng/g，日内回收率介于66.3%~116.5%之间，日内精密度介于0.78%~9.0%之间。每个胺类物的5×LOQ加标水平计算的日间精度范围为3.4%~9.4%。该方法应用于煎烤的四种肉制品中AA、NAs和HAAs的分析，共检测出9种胺类物质，浓度范围为0.03~31.26 ng/g。

Quantitative Analysis of Three Amines in Thermally Processed Meat Products Using QuEChERS Combined with UHPLC-MS/MS

In this study, QuEChERS technology combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was used to establish a method for the simultaneous detection of acrylamide (AA), nitrosamines (NAs) and heterocyclic amines (HAAs) in thermally processed meat products. The results showed that the analytic methods of 20 amines in the three components showed good linearity (R2>0.991) in the corresponding concentration range, and the detection limit and quantification limit were 0.01~1.6 ng/g and 0.03~4.8 ng/g, respectively. The average daily recovery rate was between 66.3%~116.5%, and the intraday precision was between 0.78%~9.0%. The daily accuracy range of the 5×LOQ spiked level calculation for each amine was 3.4%~9.4%. The method was applied to the analysis of AA, NAs and HAAs in four meat products for grilling, in them 9 amines were detected with the concentration range of 0.03~31.26 ng/g.