Application of novel and efficient hollow fiber electro-membrane extraction assisted by microwave extraction and high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger

In this study, for the first attempt, microwave assisted extraction and rod hollow fiber electro-membrane extraction followed by high-performance liquid chromatography (MAE-RHF-EME-HPLC) has been applied for the determination of polar heterocyclic aromatic amines (PHAAs) in hamburger. Aqueous solvent has been applied as extraction solvent (green chemistry). The affected parameters on the MAE-RHF-EME technique containing voltage time, pH of donor and acceptor phases, applied voltage and speed of stirring were optimized using response surface methodology (RSM) and central composite design (CCD). The ranges of recovery were achieved between 87% and 99%. Limits of detection for target analyte were found between 1.24 ng g−1 and 1.67 ng g−1, and limits of quantitation were obtained in the range of 4.09 ng g−1 to 5.51 ng g−1. Hamburger has been known as a favorite tasty food among people. The meat percent be used in formulation of hamburger is a major factor of tasty. Grilling is another critical factor to determine the quality index of hamburger. Heat processing has been listed as the main source to form polar HAAs including 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx), 2-amino-3,4 dimethylimidazo[4,5-f] quinoline (MeIQ) and 2-amino-3-methylimidazo[4,5-f] quinoline (IQ) in hamburger. Validated technique was employed to measure HAAs in different hamburger samples. The results showed the cooking method and the size of the meat contact area (30%, 60%, 75%) affected directly on the formation of HAAs in hamburger and the concentration of these toxic compounds was increased according to this factor. The sum of HAAs in hamburger 30%, 60% and 75% were determined 37.21 ng g−1, 135.52 ng g−1 and 141.14 ng g−1, respectively. The results confirmed the high capability of proposed method to determine the level of PHAAs in hamburger and monitoring the important parameters in the formation of PHAAs.