Analytical methods applied to the determination of heterocyclic aromatic amines in foods

Analytical aspects concerning the heterocyclic aromatic amines (HAAs) determination in foods are reviewed. Sample pre-treatment procedures such as liquid-liquid extraction (LLE), supercritical fluid extraction, solid-phase extraction (SPE), solid-phase microextraction (SPME), and the mainly used LLE-SPE tandem extraction are discussed. The analytical methods used for the identification and quantification are HPLC, HPLC combined with single or tandem MS detection (HPLC-MS, HPLC-MS/MS), GC-MS and capillary electrophoresis. Advantages and figures of merit for each technique are discussed. (c) 2007 Elsevier B.V. All rights reserved.