New method of analysis of non-polar heterocyclic aromatic amines in beefburguers by using microwave-assisted extraction and dispersive liquid-liquid microextraction with a ionic liquid

LEIDY B. AGUDELO MESA; M. RETA

Florianópolis

Congreso; XIV Congreso Latinoamericano de Cromatografía y Técnicas Relacionadas (COLACRO); 2012

Heterocyclic aromatic amines (HAAs) are mutagenic and/or carcinogenic compounds formed during the cooking process at high temperatures of protein-rich foods. The concentration of these amines increases with temperature and cooking time, among other factors [1]. Extraction of HAAs from food products is normally carried out by solid phase extraction (SPE) in various stages [2], which makes this procedure tedious and time consuming. In this research we develop a method of sample pretreatment for the analysis of non-polar HAAs in cooked beefburguers by using microwave-assisted solvent extraction (MASE) combined with dispersive liquid-liquid microextraction using a ionic liquid (IL-DLLME) generated in-situ. The procedure is faster and more efficient than the SPE method. The separation and analysis was done by HPLC with fluorescence detection by using a typical C18 column