Evaluation of analysis of cholesterol oxidation products and heterocyclic amines in duck and their formation as affected by roasting methods.

ABSTRACT: Roast duck, a popular meat commodity in Asian countries especially Taiwan and China, can produce many types of toxic compounds such as cholesterol oxidation products (COPs) and heterocyclic amines (HAs). The objectives of this study were to evaluate analysis of COPs and HAs in duck by GC-MS and UPLC-MS/MS respectively, and study their formation as affected by roasting methods including traditional oven, fan oven and superheated steam oven. Results showed that both high precision and accuracy was attained by using the QuEChERS method with reduced separation time of 14 min for 7 COPs and 4.5 min for 21 HAs by GC-MS and UPLC-MS/MS, respectively. The duck meat roasted in both superheated steam oven and traditional oven generated significantly higher levels of total COPs than fan oven, while fo

SUBMITTER: Hsu KY 

PROVIDER: S-EPMC9261859 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature