Abstract:A method was established for the determination of β-Carboline heterocyclic aromatic amines (HAs) in sauce braised meat products by solid phase extraction-high performance liquid chromatography. The sample was extracted with dichloromethane, purified by centrifugation and a MCX SPE column, and then detected by a fluorescence detector. The results showed that the correlation coefficients of both HAs were above 0.999 and the limits of detection were in the range from 0.17~0.30 ng/g. The recoveries of the two HAs spiked in chicken samples were 81.92%~93.37% with the relative standard deviations (RSD) between 3.66% and 7.49%. The method is simple, sensitive and effective, and can meet the requirements of actual sample analysis. Only Harman and Norharman were detected in the control group, and the inhibition ability of the six kinds of spices to heterocyclic amines were different. Under the additive amount of 5%, the inhibition rate of dried ginger, green prickly ash and cinnamon reached 42% to 60%, and that of red pepper, dried tangerine peel and black pepper was relatively weak. Furthermore, the scavenging ability of OH radical was related to the inhibitory ability of spices, which provided clues for studying the inhibitory mechanism in the future.
