The preparation of alaboratoryreferencematerial (LRM) for the determination of naturally occurring heterocyclicamines (HAs) in processed foods is presented in this work. A LRM was prepared from raw chicken breast meat, which was fried under controlled cooking temperature and time. The cooked meat was ground, lyophilised, sieved, homogenised, bottled, and labelled. The HAs DMIP, PhIP, MeIQx, 4,8-DiMeIQx, Norharman and Harman were analysed in the LRM. Homogeneity and stability studies of the bulk LRM were carried out and no statistical differences were observed in the content of the studied HAs in between-bottle and within-bottle comparisons at different storage temperatures (−18, +4, +25 and +40 °C) and times (1, 3, 6 and 9 months) by means of HAs determination and analysis of the results. Consequently, the material can be considered homogeneous and stable and can be used in intercomparison exercises for the determination of HAs as well as for quality control purposes in the routine analysis of HAs in foodstuffs. This is the first LRM for the analysis of HAs where these analytes were naturally formed in the material.
- Fried chicken
- Heterocyclic amines
- Laboratory reference material
- Liquid chromatography–mass spectrometry
Khan, M. R., Mila, A., Busquets Santacana, R., Santos, F. J., & Puignou, L. (2009). Preparation and characterisation of a laboratory reference material for the analysis of mutagenic heterocyclic amines. Journal of Chromatography B, 877(22), 1997-2002. https://doi.org/10.1016/j.jchromb.2009.05.016