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Blue Chitin columns for the extraction of heterocyclic amines from cooked meat

In English

Författare

  • Joakim Bång
  • H Nukaya
  • Kerstin Skog

Summary, in English

Mutagenic/carcinogenic heterocyclic amines (HAs) are formed at low levels (ng/g) during heat processing of protein-rich food such as meat and fish. The complex matrix requires effective extraction and purification methods. Blue Chitin columns were used for the extraction of HAs from fried chicken fillets and the samples were analysed with LC-MS. Several HAs were identified at levels ranging from 0.04 to 0.10 ng/g. The use of Blue Chitin columns provides a simple and fast method for the extraction of HAs from meat samples. (C) 2002 Elsevier Science B.V. All rights reserved.

Publiceringsår

2002

Språk

Engelska

Sidor

97-105

Publikation/Tidskrift/Serie

Journal of Chromatography A

Volym

977

Issue

1

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Nutrition and Dietetics

Nyckelord

  • amines
  • LC
  • stationary phases
  • Blue Rayon columns
  • Blue Chitin columns
  • meat
  • food analysis
  • heterocyclic
  • aminodimethylfluro[3
  • 2-e]imidazo[4
  • 5-b]pyridine

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0021-9673