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Quantitative determination method of aminopyridine carcinogenic substances in meat products

A quantitative detection method, aminopyridine technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of low recovery rate of target compound addition, unfavorable large-scale sample determination, cumbersome and complicated operation, etc., to save pretreatment The effect of time, accuracy improvement, and high application prospect

Inactive Publication Date: 2016-05-25
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of application, it was found that the recovery rate of the target compound was low, the error of the obtained results was too large, and the operation was cumbersome and complicated, which was not conducive to the determination of large-scale samples.

Method used

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  • Quantitative determination method of aminopyridine carcinogenic substances in meat products
  • Quantitative determination method of aminopyridine carcinogenic substances in meat products
  • Quantitative determination method of aminopyridine carcinogenic substances in meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Barbecue sample preparation: Purchase fresh pork and bake it at 225°C for 30 minutes, turn it over halfway through the specified time to obtain a barbecue sample, and grind it with a tissue grinder to obtain a barbecue sample powder.

[0035] 2. Add trichloroacetic acid for homogenization treatment: Accurately weigh 4.00g of barbecue sample powder and add it to the homogenization tube, and add 25g of 5% trichloroacetic acid aqueous solution to it, homogenize for 15s, repeat 4 times, among which, the homogenization adopts German IKAT- Type 25 high-speed dispersing machine, the speed of dispersing is 15000±250 rpm.

[0036] 3. Ultrasonic extraction: transfer the mixed solution obtained in step 2 into a conical flask, and then ultrasonically extract for 15±5min, the ultrasonic working frequency is 40±10kHz, and the temperature is room temperature.

[0037] 4. Take the supernatant by centrifugation: the centrifugation speed is 11000r / min, and the centrifugation time is 1...

Embodiment 2

[0055] 1. Sample preparation of smoked fish and roast beef: Grind commercially available smoked fish and roast beef with a tissue grinder. Accurately weigh 4.00g of barbecue powder and add it to the homogenizing tube to obtain homogenized barbecue powder

[0056] 2. Adding trichloroacetic acid: Add 25g of 5% trichloroacetic acid aqueous solution to the barbecue powder in step 1, homogenize for 1 minute with a high-speed disperser, and then transfer to a conical flask.

[0057] 3. Ultrasonic extraction: Ultrasonic extraction for 15±5min at an ultrasonic working frequency of 40±10kHz. After extraction, the mixture was transferred to a 50mL centrifuge tube, centrifuged for 15±5min, and the supernatant was collected, and the residue was ultrasonically extracted again, and the centrifuged supernatant was combined to obtain the supernatant.

[0058] 4. Adjust the pH of the extract: add 4mol / L NaOH solution to the combined supernatant to adjust the pH to 3.0±0.5, and use precision p...

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Abstract

The invention provides a quantitative determination method of aminopyridine carcinogenic substances in meat products. The quantitative determination method comprises a step of meat product pretreatment, and a step of UHPLC-MS / MS quantitative determination. The meat product pretreatment step mainly comprises following steps: a trichloroacetic acid aqueous solution is added, and homogenizing is carried out; ultrasonic extraction and centrifugation are carried out, and a supernate is collected; pH value of the supernate is adjusted, and the supernate is delivered through an activated MCX small column; a hydrochloric acid solution, a methanol solution, and ammonium hydroxide-methanol are used for elution successively; and acetonitrile is added for redissolving, and a caffeine methanol solution is added. In the step of UHPLC-MS / MS quantitative determination, UHPLC-MS / MS detection is carried out, retention time of a standard substance and retention time in a sample spectrum are compared, and the content of the aminopyridine carcinogenic substances in barbecue is obtained via calculation. Compared with the prior art, the quantitative determination method possesses following advantages: accuracy rate is increased, adding standard recovery rate is increased, the pretreatment steps are simplified, detection cost is reduced, detection limit is low, accuracy is high, repeatability is high, and the quantitative determination method can be used for quantitative determination of aminopyridine compounds in a plurality of commercially available meat products.

Description

technical field [0001] The invention relates to a quantitative detection method of aminopyridine carcinogens, in particular to a quantitative detection method of aminopyridine carcinogens in meat products. Background technique [0002] Among the many predisposing factors of cancer, diet is one that cannot be ignored. A number of studies have shown that long-term intake of "overly" processed meat products can significantly increase the risk of human cancer, and the main reason for this phenomenon has been proven to be closely related to the small molecular hazards produced during the processing of meat products relevant. [0003] Aminopyridines are the most common heterocyclic aromatic hydrocarbon carcinogenic and mutagenic compounds in high-temperature meat products, represented by 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, Abbreviated as PhIP, in addition to 2-amino-1,6-dimethylimidazo[4,5-b]pyridine, referred to as DMIP, 2-amino-1,5,6-trimethylimidazo[4 , 5-b]pyri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
Inventor 鄢嫣陈洁闫晓明曾茂茂陶冠军杨松宋亚琼
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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