Pressurized Liquid Extraction of Amines in Meat

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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.