Differential Analysis of Heterocyclic Amines in Donkey Steak, Beef Steak and Pork Steak
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Abstract:
The matrix solid phase dispersion (MSPD)-solid phase microextraction (SPE) techniques were used to separate and enrich the HAs from the samples, in order to explore the differences in formation of heterocyclic amines (HAs) among donkey steak, beef steak and pork steak under the same pan-frying conditions. High performance liquid chromatography-mass spectrometry (HPLC-MS/MS) was used to analyze qualitatively the Has in the samples, and quantify the contents of seven HAs (IQ, Norharman, Harman, AaC, MeIQx, DMIP and PhIP). The results showed that the HAs in donkey steak, beef steak and pork steak were significantly different under the same pan-frying method (200℃, 15 min). Donkey steak and beef steak contained mainly thermal reactive HAs (IQ, MeIQx, DMIP and PhIP), while pork steak had mainly pyrolytic HAs (Norharman, Harman and AaC). The contents of thermal reactive HAs in pork steak and beef steak (1.74 mg/g and 1.73 mg/g, respectively) were significantly (p<0.05) higher than that in donkey steaks (1.02 mg/g), whereas, the pyrolytic HAs decreased in the order of pork steak (2.14 mg/g), beef steak (1.07 mg/g), and donkey steak (0.58 mg/g). In summary, this study provides a reference for food safety research in the processing of donkey steak, through disclosing the differences in the formation of HAs in donkey steak, beef steak and pork steak under the same pan-frying conditions.
