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  • Chemical analysis of heterocyclic amines (HAAs) in heat processed food: Second intercomparison on the quantitative determination of HAAs in a commercial sample of beef extract


This report describes the second intercomparison of a common batch of commercial beef extract which was prepared and spiked with known amounts of heterocyclic aromatic amines (HAAs) : IQ, MeIQx, 4,8-DiMeIQx and PhIP. Eight European laboratories which had leading experience in analysis of HAAs participated in this exercise. The participants followed a common solid-phase extraction procedure with analysis by high performance liquid chromatography (HPLC); however conditions of column, solvent elution and detection by ultraviolet (UV), fluorescence, mass spectrometry and electrochemical detection varied between laboratories. Details are given on the preparation of the beef extract and on studies related to their homogeneity and stability. The objective was to compare and improve usual routine laboratory methods for the determination of IQ, MeIQx, 4,8-DiMeIQx and PhIP in the range of 1 to 30 ng/g, in a commercial beef extract. Comparison of the results revealed, however, large variations not only between but also within laboratories. Important difficulties were met by the participants, mainly for the determination of PhIP. Acceptable recovery levels were agreed between participants and different sources of variability in the extraction procedures were identified.

Additional information

Authors: DE MEESTER C, Département de Pharmacie, Université Catholique de Louvain, Bruxelles (BE);GALCERAN M T, Departament de Quimica Analitica, Universitat de Barcelona (ES);RABACHE M, Biochimie Industrielle et Agro-alimentaire, Conservatoire National des Arts et Métiers, Paris (FR)
Bibliographic Reference: EUR 17652 EN (1997) 119pp., FS
Availability: Available from the DG XII Documentation Centre, European Commission, 200 rue de la Loi, B-1049 Bruxelles (BE), Fax: +32-2-2969823
ISBN: ISBN 92-828-0535-2
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