This invention provides a method for simultaneously detecting 17 heat-
processing hazards in 4 categories, comprising: adding n-
hexane to the sample, mixing thoroughly, discarding the n-
hexane phase, extracting
acrylamide, 5-
hydroxymethylfurfural, and free heterocyclic amines using dimethyl
ketone and
ultrasound-assisted extraction, collecting the supernatant, and purifying it; simultaneously transferring the precipitate to another tube, reducing it with
sodium tetrahydroborate, hydrolyzing it with
hydrochloric acid to release bound heterocyclic amines and late-stage
glycosylation products, and performing UPLC-MS /
MS analysis. This invention is the first to propose a two-step extraction method for simultaneously determining 17 heat-
processing hazards in 4 categories within 7 minutes using UPLC-MS / MS. The accuracy, precision,
detection limit, quantitation limit, and
recovery rate of the method were verified, and all test indicators met the requirements. This method is applicable to the determination of heat-
processing hazards in four types of food matrices: high
starch,
high protein,
high fat, and
high sugar.