Rapid LC–MS-MS Analysis of Heterocyclic Amines in Salmon
June 1st 2012Heterocyclic amines (HCAs) are a class of compounds that are formed when amino acids from meat proteins react with glucose and creatine under high-temperatures, as is associated with frying or grilling over an open flame (1–3). Studies have correlated the consumption of high levels of HCAs with an increased risk of some forms of cancer.