Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet

Rosa Busquets Santacana, M. Bordas, F. Toribio, L. Puignou, M.T. Galceran

Research output: Contribution to journalArticlepeer-review


Heterocyclic amines (HAs) were determined in several of the most frequently eaten meat dishes in Spain such as fried beef hamburger, fried pork loin, fried chicken breast, fried pork sausages, griddled chicken breast, griddled lamb steak and griddled beef steak. All of the products tested were household cooked. The HAs were analysed in the selected meat dishes using an analytical method based on solid-phase extraction followed by liquid chromatography coupled to tandem mass spectrometry. DMIP, MeIQx, 4,8-DiMeIQx, Norharman, Harman, PhIP, Trp-P-1, AαC and MeAαC were the amines most frequently found at concentrations of up to 47 ng g−1 of cooked meat. Glu-P-2, IQ, MeIQ, Glu-P-1, 7,8-DiMeIQx and Trp-P-2 were only found in a few of the meat dishes and their concentrations were lower than 1 ng g−1 of cooked meat. The highest amounts of HAs, especially PhIP and DMIP, were formed in fried chicken breast and the lowest were formed in fried beef hamburger and in fried pork sausages. Daily intake of HAs in Spain was estimated at 606 ng of mutagenic HAs per capita and day, DMIP and PhIP being the main contributors
Original languageEnglish
Pages (from-to)79-86
Number of pages8
JournalJournal of Chromatography B
Issue number1
Publication statusPublished - 25 Mar 2004


  • Food analysis
  • Heterocyclic aromatic amines


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