Analysis of the cancerogenic heterocyclic aromatic amines in fried meat

Heterocyclic aromatic amines (HAs) are potential cancerogens found in heate d meat and fish. From the precursors creatin/ine amino acids and carbohydra tes the HAs are formed in very complex reactions at high temperatures. The concentration in meat is very low and the analysis especially the clean-up is critical due to the complex meat matrix. The concentrations in heated me at are in the low ng/g range, With increasing time of heating and the tempe rature the concentration of the HAs (MeIQx, IQ, 4,8-DiMeIQx, PhIP) can incr ease from 0 to 5 ng/g at 140 degrees C for 15 min to 20 to 40 ng/g at 220 d egrees C for 35 min. MeIQ is formed at a significant lower amount.