Stable isotope dilution quantification of mutagens in cooked foods by combined liquid chromatography-thermospray mass spectrometry |
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| Affiliation: | 1. Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain;2. LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-313 Porto, Portugal;3. Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4200-465 Porto, Portugal;1. Mississippi State University, Department of Animal and Dairy Sciences, Box 9815, Mississippi State, MS 39762, United States;2. Texas Tech University, Department of Animal and Food Sciences, Box 42141, Lubbock, TX 79409, United States |
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| Abstract: | A method of general applicability for the detection and quantification of mutagens in cooked foods at the ppb level is presented. A minimal sample prefractionation is employed and [Me-2H3-labeled analogs of the compounds of interest are added for identification and quantification of mutagens by accurate measurement of chromatographic retention (K′) in reverse-phase high-performance liquid chromatography (HPLC), and by measurement of the ratio of response of the protonated molecular ions of analyte and internal standard by directly coupled liquid chromatography-mass spectrometry (LC/MS). Initial application is demonstrated in the analysis of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-3,4-dimethylimidazo[4,5-f]quonoline (MeIQ) in broiled salmon. Measured levels of IQ and MeIQ in broiled salmon flesh were 0.3–1.8 ppb and 0.6–2.8 ppb, respectively, and for the skin of broiled salmon 1.1–1.7 ppb and 1.5–3.1 ppb, respectively. Results on cooked beef and sardine are also reported. |
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