Analysis of heterocyclic aromatic amines by high resolution gas chromatography-mass spectrometry: a suitable technique for the routine control of food and process flavours

 Ten heterocyclic aromatic amines (HAA; 2-amino-3-methyl-3H-imidazo4,5-f]quinoline (1); 2-amino-3,4-dimethyl-3H-imidazo4,5-f]quinoline (2); 2-amino-3-methyl-3H-imidazo4,5-f]quinoline (3); 2-amino-3,8-dimethyl-3H-imidazo4,5-f]quinoline (4); 2-amino-3,4,8-trimethyl-3H-imidazo4,5-f]quinoline (5); 2-amino-3,7,8-trimethyl-3H-imidazo4,5-f]quinoline (6); 2amino-3,4,7,8-tetramethyl-3H-imidazo4,5-f]quinoline (7); 2-amino-1-methyl-6-phenyl-imidazo4,5-f]quinoline (8); 2-amino-6-methyldipyrido1,2-α : 3′,2′-d]imidazole (9); 2-aminodipyrido1,2-α : 3′,2′-d]imidazole (10)]) were analysed in commercially available meat products and process flavours. After sample preparation by Extrelut treatment, subsequent solid phase extraction applying propylsulphonic and C₁₈ silica cartridges, as well as derivatization with 3,5-bis-trifluoromethylbenzyl bromide, HRGC-electron-impact-ionization-MS (HRGC-EIMS) analysis in the selected ion monitoring mode was performed. Isotope dilution analysis with 2amino-8-methyl-3-(trideuteromethyl)-3H-imidazo4,5- f]quinoxaline and 2-amino-1-(trideuteromethyl)-6-phenyl-imidazo4,5-b]pyridine was used to quantify 4 and 8; for 1–3, 5–7, 9 and 10, standard addition was employed as the determination method. The detection limit of 1 ng/g evaluated for 3–6 and 9 was sufficient for routine analysis, i.e. to obtain an initial insight into the grade of a potential HAA contamination of food or process flavours. To obtain more detailed information, the previously developed, more sensitive technique of HPLC-electrospray-tandem-MS (HPLC-ESI-MS/MS) has to be used, as shown by the comparison of the data obtained by HRGC-MS and HPLC-ESI-MS/MS analyses. Received: 4 March 1999