Quantitation of carcinogenic heterocyclic aromatic amines and detection of novel heterocyclic aromatic amines in cooked meats and grill scrappings by HPLC/ESI-MS

Medicine & Life Sciences

• Meat 78%
• Amines 75%
• High Pressure Liquid Chromatography 59%
• 3,4,8-trimethylimidazo(4,5-f)quinoxalin-2-amine 40%
• 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine 32%
• 2-amino-3-methylimidazo(4,5-f)quinoxaline 25%
• 2-amino-3,7,8-trimethylimidazo(4,5-f)quinoxaline 24%
• 2-amino-3-methyl-9H-pyrido(2,3-b)indole 22%
• 2-amino-9H-pyrido(2,3-b)indole 21%
• 2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline 17%
• 2-amino-3-methylimidazo(4,5-f)quinoline 17%
• Ions 16%
• quinoline 14%
• Solid Phase Extraction 14%
• Poultry 12%
• Red Meat 12%
• Skeleton 10%
• 2-amino-1,7,9-trimethylimidazo(4,5-g)quinoxaline 3%

Agriculture & Biology

• aromatic amines 100%
• electrospray ionization mass spectrometry 77%
• quinoxalines 73%
• meat 55%
• quinoline 27%
• indoles 22%
• ions 14%
• beef extracts 14%
• solid phase extraction 13%
• pyridines 11%
• skeleton 10%
• isomers 9%
• tandem mass spectrometry 9%
• poultry 8%
• methodology 2%

Chemical Compounds

• Carcinogenic 75%
• Aromatic Amine 73%
• Electrospray Ionization Mass Spectroscopy 73%
• Quinoxaline 57%
• Quinoline 20%
• 2-Amino-3-methyl-9H-pyrido[2,3-b]indole 18%
• 2-Amino-9H-pyrido[2,3-b]indole 18%
• PhIP 15%
• Genotoxic 12%
• Ion 8%
• Pyridine 7%
• Compound Isomer 6%