Detection of chemical contaminants in heat processed meat products based on UPLC-MS/MS
An ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was established for the simultaneous analysis of acrylamide (AA), 5-hydroxymethylfurfural (HMF), and heterocyclic aromatic amines (HAAs). A good separation of nine analytes was achieved within 15 min. Correlation coefficients (R 2 >0.9995) of the nine compounds were obtained within their respective linear ranges. The method also possessed low limits of detection (0.3 ng/mL for IQ, Norharman, 7,8-DiMeIQ, 10.00 ng/mL for MeIQ, 5-HMF, 0.05 ng/mL for PhIP, Phe-P-1, 0.10 ng/mL for Harman, 20.00 ng/mL for AA) and limits of quantification (15.00 mg/kg for IQ, Norharman, 7,8-DiMeIQ, 450.00 mg/kg for MeIQ, 3.00 mg/kg for PhIP, Phe-P-1, 300.00 mg/kg for 5-HMF and 750.00 mg/kg for AA). The method developed for the determination of samples commonly found among Sichuan cuisine, and fast food had good precision (RSD<9%) and recovery (83%-113%). This study provides a basis for the simultaneous rapid determination of nine chemical contaminants commonly found in thermally processed meat products and provides a technical reference for the simultaneous rapid determination of more chemical contaminants in thermally processed meat products.
危险品化学品经营许可证（带存储）