Establishment of an appropriate method for determining multiple heterocyclic amines in soy products processed with various methods

Chow-Feng Chiang; Po-Lin Liao; Kao-Chiang Hsu; Chia-Chun Chang; Jau-Tien Lin; Deng-Jye Yang

doi:10.1016/j.foodchem.2021.131905

Establishment of an appropriate method for determining multiple heterocyclic amines in soy products processed with various methods

Food Chem. 2022 May 1:375:131905. doi: 10.1016/j.foodchem.2021.131905. Epub 2021 Dec 21.

Authors

Chow-Feng Chiang¹, Po-Lin Liao², Kao-Chiang Hsu³, Chia-Chun Chang⁴, Jau-Tien Lin⁵, Deng-Jye Yang⁶

Affiliations

¹ Department of Public Health, China Medical University, 91 Hsueh-Shih Road, Taichung 40402, Taiwan, ROC; Master Program of Food and Drug Safety, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan, ROC.
² Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec.2 Linong Street, Taipei 11221, Taiwan, ROC.
³ Master Program of Food and Drug Safety, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan, ROC; Department of Nutrition, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan, ROC.
⁴ Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec.2 Linong Street, Taipei 11221, Taiwan, ROC; Testing Laboratory, Creation Food Co Ltd, 3F No.9 Ln. 168 Xingshan Road, Taipei 114066, Taiwan, ROC.
⁵ Department of Medical Applied Chemistry, Chung Shan Medical University, and Department of Medical Education, Chung Shan Medical University Hospital, 110 Section 1 Jianguo N. Road, Taichung 40201, Taiwan R.O.C.
⁶ Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec.2 Linong Street, Taipei 11221, Taiwan, ROC; Department of Nutrition, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan, ROC; Department of Food Nutrition and Health Biotechnology, Asia University, 500 Lioufeng Road, Wufeng Taichung 41354, Taiwan, ROC. Electronic address: djyang1@gmail.com.

PMID: 34959138
DOI: 10.1016/j.foodchem.2021.131905

Abstract

A method using UPLC-MS/MS and a core-shell C18 column was developed to simultaneously determine 21 heterocyclic amines (HAs) in 15 min. Appropriate QuEChERS conditions were also established to conveniently extract HAs from soy products cooked with various methods. These conditions presented good analytical performance; limit of detection, limit of quantification, recovery (%), repeatability (coefficient of variation (CV) %) and intermediate precision (CV%) were 0.008 ∼ 0.150 ng/g, 0.025 ∼ 0.500 ng/g, 62 ∼ 91%, ≤ 28% and ≤ 23% for tofu sample, and 0.003 ∼ 0.100 ng/g, 0.010 ∼ 0.350 ng/g, 64 ∼ 93%, ≤ 19% and ≤ 20% for soy milk sample, respectively. HAs contents in the samples increased with cooking temperature and time. The tofu samples cooked by frying had much higher HAs content than those cooked by boiling and roasting. Norharman and Harman mainly contributed HAs content in all samples. For the general population in Taiwan, the highest estimated level of HAs consumed from the samples is 373.67 ng/day.

Keywords: Analysis; Dietary exposure assessment; Domestic cooking; Heterocyclic amines (HAs); QuEChERS; Soy products.

MeSH terms

Amines / analysis
Chromatography, High Pressure Liquid
Chromatography, Liquid
Cooking
Heterocyclic Compounds* / analysis
Humans
Meat / analysis
Tandem Mass Spectrometry*

Substances

Amines
Heterocyclic Compounds