Heterocyclic aromatic amines, as a group of mutagenic and carcinogenic compounds, have gained worldwide concern. In this study, an accurate, rapid, and sensitive confirmation and quantification method of four major heterocyclic aromatic amines in roasted pork was developed based on Q‐Orbitrap along with Quick, Easy, Cheap, Effective, Rugged, and Safe extraction. The limit of detections and limit of quantitations were found to be 0.2–1.2 μg/kg and 0.6–3.5 μg/kg, respectively, revealing the high sensitivity of this method. Obtained results showed recoveries ranging from 78.1 to 97.4%, depending on the different heterocyclic aromatic amines and spiked levels. Precision was in the range of 2.6–4.5% for four heterocyclic aromatic amines at different levels. In addition, the developed method had been applied to investigate the inhibitory effects of astaxanthin on the above‐mentioned heterocyclic aromatic amines in roasted pork. The amount of astaxanthin with the best inhibitory effects was 7.5 mg (0.0375%), which led to significant reduction in heterocyclic aromatic amines levels over 50%.

中文翻译：

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一种准确、快速、灵敏的同时测定烤肉饼中四种典型杂环胺的方法：在虾青素抑制作用研究中的应用

杂环芳香胺作为一组具有致突变性和致癌性的化合物，已引起全世界的关注。在本研究中，基于 Q-Orbitrap 以及快速、简便、廉价、有效、坚固和安全的提取方法，开发了一种准确、快速、灵敏的烤猪肉中四种主要杂环芳香胺的确认和定量方法。检测限和定量限分别为 0.2-1.2 μg/kg 和 0.6-3.5 μg/kg，表明该方法具有高灵敏度。获得的结果表明回收率在 78.1% 到 97.4% 之间，具体取决于不同的杂环芳香胺和加标水平。四种不同水平的杂环芳香胺的精度在 2.6-4.5% 的范围内。此外，所开发的方法已用于研究虾青素对烤猪肉中上述杂环芳香胺的抑制作用。抑制效果最好的虾青素用量为7.5mg（0.0375%），导致杂环芳胺水平显着降低50%以上。