Analysis of Heterocyclic Amines in the Traditional Meat Products Determined by HPLC
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Abstract:
The content of heterocyclic amines (HAs) in traditional sauce halogen meat was detected by high performance liquid chromatography (HPLC) to evaluate the safety of traditional meat products in this study. The content of HAs and basic chemistry components in the meat were studied through their different kinds of meat products, processing technology conditions and location sources of sampling..The results showed that the basic chemistry components in different meats had significant differences .Content of HAs was higher in the individual stalls than in supermarkets and exclusive sales. Content of HAs was higher in sauce halogen-roasted and roasted than other processing technologies, which reached 13.40 μg/kg and Norharman and Harman were detected in all samples. Content of HAs in skin was higher than in chicken , and the content of HAs in skin of sauce pot stewed chicken legs, chicken sauce halogen and Beggar's chicken was 2.8, 1.5, 1.5 times in chicken, respectively.
