Solid-phase extraction and HPLC method for isolation and analysis of organic compounds formed in thermally treated proteinaceous foods

On the basis of analyses performed on standard mixtures we have optimized a method for selective separation and qualitative determination of organic compounds formed during cooking of proteinaceous foods. These compounds belong to three chemical groups – polycyclic aromatic hydrocarbons (PAH), azaarenes, i.e. nitrogen-containing polycyclic aromatic hydrocarbons (PANH), and heterocyclic aromatic amines (HAA). The selective enrichment procedure includes coupling of solid-phase extraction (SPE) steps on diatomaceous earth, propylsulphonic acid and octadecyl-silane columns. The fractions eluted were analysed by high-performance liquid chromatography with UV detection. Peak identification was confirmed by GC–MS for PAH, PANH, and for amide derivatives of aminoazaare-nes. Recoveries were higher than 82% for PAH but lower for azaarenes, 60–76%.