| China is one of the largest producers of aquaculture in the world. Theconsumption of aquatic products, which are low in fat while high in protein, vitamins,collagen and other nutrition, is booming rapidly nowadays. The safety of aquaticproducts has become a widely concerned issue of the society, as it has a directrelationship with the health of consumers. Heterocyclic aromatic amines (HAAs), asort of strong carcinogens and mutagenesis in aquatic products, are getting more andmore attention of researchers. In this research, we first propose a new method ofsimultaneous determination of12kinds of HAAs using ultra-high performance liquidchromatography-electrospray ionization tandem mass spectrometry. Secondly, wediscuss the effect of different processing methods on the formation of HAAs inaquatic products. And also, a kinetic analysis on the forming mechanism of HAAs isdisscused in the paper.This research includes of three main contents:1. A method was developed for the simultaneous determination of12heterocyclic aromatic amines in processing of aquatic products using ultra-highperformance liquid chromatography-electrospray ionization tandem massspectrometry. After optimizing all the conditions,in the end，ethyl acetate, ammonia,triethylamine was selected as the extraction solution，and the extract was purified withMCX SPE columns． The analysis was performed on a Thermo Hypersil Gold C18column using a gradient elution with the mobile phases of5mmol/L ammoniumacetate and methanol, electrospray ionization source, positive ion mode, usingselected reaction monitoring（SRM）scan mode and internal standard method toanalysis. The results showed that the average recoveries (n=6) of the12HAAsspiked in tested samples at3levels ranged from42.98%to125.0%with the relativestandard deviations (RSD) between1.49%and9.88%，and the limits of detection(LOD) were in the range of0.3~1.0μg/kg and limit of quanlification (LOQ) were in the range of0.9~3.0μg/kg. This method is simple and quick high accuracy, and canbe a rapid and sensitive determination method for the analysis of12HAAs inprocessing aquatic products.2. Different processing methods, different processing condition changes, have animportant impact on the type and amount of HAAs formed. Among all the processingmanners, HAAs are formed mostly in fried products, less in baked products and leastin boiled products. Norharman and Harman are easily formed during all the process.A higher processing temperature or a longer processing time can cause a higher waterloss and a deeper color of the products. Also, a higher temperature and a longer time,lead to higher contents （P<0.05）of more kinds of HAAs. As a result, the amounts ofHAAs in aquatic products can be controlled effectively by limiting the time andtemperature of the process. The result of this study provides a reference for riskassessment, family daily cooking, to make an estimation of the risk degree of HAAsto human health.3. The formation HAAS conforms to the level1kinetics model. Ea has a criticalimpact on the speed of reactions. Under certain conditions, a higher Ea value can giverise to a lower reaction speeds and a higher increasing rate of reaction speed as thetemperature rises; vice versa. As a result, among several reactions going onsimultaneously, the one with the largest Ea value can benefit the most from a highertemperature. This research lays down a theoretical basis for the future research on thecontrol of heterocyclic aromatic amines in aquatic processing products. |
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