The analysis of aminoazaarenes as their derivatives with GC-MS method in the heat-processed meat samples

Aminoazaarenes are heterocyclic aromatic amines (HAAs), which are formed in food during the heat processing. The aim of this study was to work out a method for HAAs' derivatisation and identification with GC-MS system. The five most common mutagenic and carcinogenic aminoazaarenes have been analysed: 2-amino-3-methylimidazo-[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Three procedures for derivatisation of HAAs have been applied: iodination, condensation to N-dimethylaminomethylene derivatives and acylation to pentafluoropropyl amides. Aminoazaarene fractions isolated from the grilled meat samples and spiked with the studied five HAAs have been analysed and all the added aminoazaarenes were identified as amide and N-dimethylaminomethylene derivatives. In the unspiked grilled meat samples IQ, MeIQx and DiMeIQx were identified as pentafluoropropyl amides. Detection limits of aminoazaarene's derivatives determined with GC-MS were ranging from 5 ng to 50 ng per single injection. The quantitative analysis was performed using HPLC method.