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Haas in grilled meat: Determination using an advanced lab-on-a-chip flat electromembrane extraction coupled with on-line HPLC
- Kamankesh, Marzieh, Mollahosseini, Afsaneh, Mohammadi, Abdorreza, Seidi, Shahram
- Food chemistry 2020 v.311 pp. 125876
- detection limit, high performance liquid chromatography, lab-on-a-chip technology, meat, pyridines, quinolones, standard deviation
- In this research, a new design of channels in a lab-on-a-chip device with flat electromembrane extraction (LOC–FLEME) was fabricated. The latter microfluidic device was successfully used for the determination of 2-amino-3-methyl imidazo[4–5-f]quinolone (IQ), 2-amino-3, 8-dimethlylimidazo[4, 5-f]quinolone (MeIQ), 2-amino-3,4- dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo[4, 5-b] pyridine (PhIP) in grilled meat, by on-line coupling of LOC–FLEME to an HPLC system. Important parameters in extraction process were optimized. The calibration curve was linear over the range of 5–1000 ng g⁻¹ with a correlation coefficient higher than 0.9991. The relative recoveries were between 95 and 98% at three concentration levels. The relative standard deviations were 4.1 to 6.0%. The limits of detection were 1.4, 0.9, 1.7 and 1.3 ng g⁻¹ for PhIP, IQ, MeIQ and MeIQx, respectively. Sums of 4HAAs concentrations for different grilled meat samples were 2.75–6.17 ng g⁻¹.