Pressurized Liquid Extraction of Amines in Meat

July 15, 2008

Researchers from the University of Barcelona (Barcelona, Spain) analyzed heterocyclic amines in meat samples using pressurized liquid extraction followed by liquid chromatography with tandem mass spectrometry detection (LC?MS-MS).

Researchers from the University of Barcelona (Barcelona, Spain) analyzed heterocyclic amines in meat samples using pressurized liquid extraction followed by liquid chromatography with tandem mass spectrometry detection (LC?MS-MS). Factors such as temperature and extraction time were varied to obtain the best analyte recovery. The optimum extraction method used a methylene chloride?acetone solution at 80 C for 10 min. The method reportedly reduces total extraction time by fourfold compared with the usual solid-phase extraction method.