致癌芳香胺同分异构体鉴别方法研究

使用气相色谱-质谱联用仪（GC—MS）和快速液相色谱仪（RRLC）对各种致癌芳香胺同分异构体进行系统的分析。试验选取不同极性的色谱柱（气相色谱柱HP-5MS、DB-200、DB-17MS、液相色谱柱XDBC—18等）对分离条件进行比对优化．确定了每组同分异构体的最优分析条件,建立起一套有效区分各种致癌芳香胺同分异构体的鉴别方法,解除纺织及皮革产品可分解致癌芳香胺染料检验中的困扰。     

致癌芳香胺同分异构体鉴别方法研究

使用气相色谱-质谱联用仪(GC-MS)和快速液相色谱仪(RRLC)对各种致癌芳香胺同分异构体进行系统的分析。试验选取不同极性的色谱柱(气相色谱柱HP-5 MS、DB-200、DB-17 MS、液相色谱柱XDB C-18等)对分离条件进行比对优化,确定了每组同分异构体的最优分析条件,建立起一套有效区分各种致癌芳香胺同分异构体的鉴别方法,解除纺织及皮革产品可分解致癌芳香胺染料检验中的困扰。     

可分解致癌芳香胺偶氮染料检测色谱条件优化

以纺织品禁用偶氮染料分解出的24种芳香胺为研究对象,建立一种快速高效的筛选方法。针对纺织品禁用偶氮染料检测常用的GC-MS联用法,以1.0 mL/min柱流量确定进样口温度、离子源温度和质谱接口温度为前提,考查两种色谱柱的分离效果,并对柱温箱程序升温的条件进行优化。试验分别从方法的重现性、方法的线性、检出限和分离度4个方面对优化结果进行验证。结果表明：柱温条件为60℃（保持1.00 min）→280℃（40℃/min）→310℃（30℃/min,保持3.50 min）的色谱条件较为适宜,在此条件下,各芳香胺通过保留时间和定性离子进行定性,同时用定量的碎片离子也可以很好地定量,且分析时间为11.00 min,大大缩短了仪器检测样品的时间,从而很大程度地提高了检测效率。     

偶氮染料与致癌芳香胺

偶氮染料与致癌芳香胺卡尔·桑达博士（德国ＴＵＶ莱茵安全和环境保护有限公司）朱磊编译（德国ＴＵＶ莱茵公司上海办事处）１９９４年７月颁布的联邦德国日用品法第二修正案指出：在还原分解的条件下，会释放出致癌芳香胺的偶氮染料，今后不得用于服装的染色。在第二修正...     

致癌染料——芳香胺的致癌机理

论述了癌肿病因进程的三个阶段，化学致癌物质，尤其是致癌染料的致癌机理，以及国际宣布的２２个致癌芳香胺中间体。     

超高效液相色谱法测定纺织品致癌芳香胺

建立了超高效液相色谱法(UPLC)测定纺织品中致癌芳香胺的方法.纺织品样品中的偶氮染料经二亚硫酸钠还原为芳香胺,经硅藻土提取净化,采用BEH C18色谱柱进行分离,紫外检测器检测定量.各芳香胺物质的检测限在0.5～0.8 mg/L.18种芳香胺在5、10、20 mg/kg的3个添加水平范围内的平均回收率在65.5％～111.5％之间,相对标准偏差(RSD)在0.87％～2.49％之间.该方法的检测时间仅为13 min,明显高于目前纺织品领域使用的其他分析方法,其方法准确、快速、高效、灵敏度高,适用于实际工作中纺织品中致癌芳香胺的高通量检测.     

加速溶剂萃取-气相色谱/质谱法测定儿童服装中禁用偶氮染料分解产生的21种芳香胺

研究一种快捷、高效检测儿童服装中21种芳香胺的前处理及检测方法.以丙酮为萃取剂,经加速溶剂萃取(ASE)、浓缩;萃取的染料在柠檬酸盐缓冲介质中与连二亚硫酸钠发生还原反应分解为致癌芳香胺,用乙酸乙酯-叔丁基甲醚(体积比1:1)萃取;萃取液经稀盐酸成盐,再经氢氧化钠碱化,由乙酸乙酯-叔丁基甲醚(体积比1:1)反萃取;采用气...     

禁用芳香胺数据库对偶氮染料检测的指导意义

比较详细地探讨如何建立禁用芳香胺数据库,并且通过使用数据库减少禁用偶氮染料的检测时间,提高检测的准确度,避免检测过程中假阳性问题.     

美国的致癌芳香胺CE色谱分析技术

分析了常用的“TLC”、“HPLL”及“GC”三种色谱分析方法的原理及特点，着重介绍了近年发展起来的“毛细管电泳色谱分析”（CE）的原理和特点。     

皮革制品中偶氮染料和芳香胺的检测

本文评估了120种不同的皮革样本,用气相色谱-质谱以及高效薄层色谱检测其偶氮染料和芳香胺含量.结果表明,74个样本产生了低浓度的芳香胺混合物,18个样品产生了超过200 ppm的芳香胺.其中,黑色皮革中芳香胺的平均浓度最大,分别为388μg/g、152μg/g、119μg/g和98μg/g,其次为棕色、红色、紫色、粉色...     

气相色谱-质谱法测定纺织品中的芳香胺化合物

研究了气相色谱-氢火焰离子化检测器和气相色谱-质谱联用仪分离检测邻甲苯胺、2，4-二甲基苯胺、邻甲氧基苯胺、对氯苯胺、2，4-二氨基甲苯、4，4′-二氨基二苯醚和联苯胺等7种芳香胺化合物；讨论了色谱条件对分离度的影响，确定了最佳色谱分离条件，测定了其最小检出限。将本方法用于测定纺织品中的芳香胺化合物，邻甲苯胺和联苯胺的回收率分别为95％～98％和78％～85％。     

23种致癌芳香胺的显色法测定

 为了减少禁用芳香胺检测过程中对大型色谱仪器的依赖,提高检测速度,降低检测成本,建立了23种致癌芳香胺的邻甲氧基苯酚显色测定方法。根据芳香胺的结构特征,引入重氮化-偶合反应机理,有效考察、优化了23种芳香胺重氮化反应和偶合反应过程中的各项条件,综合考虑,最佳的反应条件是：在室温下,23种芳香胺和亚硝酸钠在pH值为2.56时反应生成重氮盐,加入氨基磺酸铵除去多余的亚硝酸钠后,加入邻甲氧基苯酚与重氮盐偶联显色,显色的最佳pH值范围为10-11,显色反应可以迅速完成,生成的偶氮化合物可稳定180min以上。方法的线性范围为1～50mg/L 。该方法操作简单易行,可有效地应用于纺织品中23种致癌芳香胺的同时定性筛选检测。     

烹调食品中杂环胺检测的分析方法

杂环胺是富含蛋白质的食品在热加工过程中产生的一类多环芳香族化合物,具有致癌、致突变性。本文系统地对杂环胺的检测方法进行了综述。介绍了高效液相色谱法、气相色谱法、气相色谱-质谱法、液相色谱-质谱法、毛细管电泳法、ELISA方法和高效薄层色谱法等杂环胺定性定量的分析方法,重点讨论了检测方法的优势和特点。      

Heterocyclic aromatic amines in fried poultry meat

 Heterocyclic aromatic amines are mutagenic compounds that are formed during heating of meat and fish. These substances are products of the reaction of creatine with amino acids and carbohydrates. It is recommended that exposure to these probable human carcinogens should be minimised. In fried boneless lean turkey breast meat five heterocyclic aromatic amines {2-amino-1-methyl-imidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethyl-imidazo-[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethyl-imidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)} were found. The temperature regime which was applied for frying resulted in a surface temperature of about 140°C. Clean-up was done by acid-base partition followed by solid-phase extraction (SPE) using blue cotton. HPLC analysis was carried out using electrochemical detection for IQ- and IQx-type compounds and fluorescence detection for PhIP. The low temperatures used during frying yielded comparably lower amounts of heterocyclic aromatic amines. The concentrations of the aromatic amines were as follows: IQ 1.1 μg/kg, MeIQ 0.9 μg/kg, MeIQx μg/kg, 4,8-DiMeIQx 0.4 μg/kg, and PhIP 3.8 μg/kg. Received: 19 February 1997 / Revised version: 21 April 1997     

Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb

Heterocyclic aromatic amines (HAAs) are mutagenic and carcinogenic compounds, which are commonly detectable in cooked meat products. The objective of this study was to evaluate the effect of sheep breeds on the formation of HAAs in smoking cooked lamb. The results showed that HAAs in smoked lamb meat products were generally low (2.74–5.42 ng g^?1), with most being Harman and Norharman. IQ, MeIQx, 4,8‐DiMeIQx, Trp‐p‐2, PhIP and MeAaC were not detected in smoked lamb meat products in the present study. The total content of HAAs differed between meat products of different sheep breeds, but no difference in the order of magnitude was determined. Smoking altered the content of protein, fat, moisture and free amino acids in lamb meat products, which was probably mostly contributed by the reduction in meat moisture. Free tryptophan decreased in all breeds after smoking, which was probably used to synthesise HAAs. In summary, HAAs were low in smoked lamb meat products of all sheep breeds; thus, consumption of smoked lamb meat products should contribute very limited intake of HAAs.     

A new quick solid-phase extraction method for the quantification of heterocyclic aromatic amines

A new solid-phase extraction (SPE) method using only one SPE cartridge is described as a clean-up procedure for the determination of heterocyclic aromatic amines (HAAs). In particular, the polar HAAs imidazoquinolines and imidazoquinoxalines, which are well-known toxic compounds in thermally treated food, can be determined by this quick and simple method. For validation of the method meat extracts were analyzed. For determination of the percentage recovery and standard deviation the beef extract was spiked (40 ng/g of each HAA) and analyzed 10 times. The polar HAAs were determined in this meat extract with a recoveries of 62 % to 95% and standard deviations of 3% to 5%. The recovery rates of the less polar HAAs Harman and Norharman were much lower (25±5% to 32±5%). The limit of detection for polar and less polar HAAs was between 3 ng/g and 9 ng/g in the meat extract matrix. The method comprises extraction with methanolic NaOH, centrifugation and SPE using a commercially available polystyrene copolymer cartridge. After different washing steps the eluate was analyzed by high-performance liquid chromatography with diode-array detection. The advantages of this new method are the reduced amounts of time and organic solvents required. Received: 29 November 1999 / Revised version: 21 February 2000     

加工肉制品中杂环胺的形成与控制

煎炸熏烤肉制品容易导致杂环胺的产生。杂环胺大多具有致癌致突变性,特别是2-氨基-3-甲基咪唑并[4,5-f]喹啉(IQ),已被国际癌症研究中心列为"对人类高可疑致癌物(2A级)",对人体的健康存在极大的危害。主要对杂环胺形成的影响因素进行了分析,并提出了具体的抑制措施,以增加公众对杂环胺的认识,为健康饮食提供科学依据。     

浅析食品接触材料中的芳香胺问题

详细分析了食品接触材料中芳香胺的来源、毒性、国内外法规标准以及分析方法等,并对解决食品接触材料中芳香胺的卫生安全问题提出了几点建议。     

Formation and mitigation of heterocyclic aromatic amines in fried pork

Heterocyclic aromatic amines (HAAs) are potent mutagens and carcinogens generated during the heat processing of meat. HAAs, which are abundant in processed meat products, include 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP). The content of these three HAAs in fried pork was determined by LC-MS/MS. The effects of frying time and temperature, sample shape, and addition of antioxidants on the generation of HAAs were investigated. The results show that HAAs were produced during frying, and their levels increased with increasing frying time and temperature. Pork patties had the highest concentration of HAAs compared with pork meatballs and pork strips. The addition of antioxidant of bamboo leaves (AOB), liquorice extract, tea polyphenol, phytic acid and sodium iso-ascorbate to pork before frying had an inhibitory effect on HAA generation, with AOB being the most effective antioxidant. Inhibition levels of nearly 69.73% for MeIQx, 53.59% for 4,8-DiMeIQx and 77.07% for PhIP in fried pork were achieved when the concentrations of AOB added were 0.02, 0.01 and 0.10 g kg^?1, respectively.