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Blue cotton, Blue Rayon and Blue Chitin in the analysis of heterocyclic aromatic amines - a review

In English

Författare

  • Kerstin Skog

Summary, in English

Heterocyclic amines (HCAs) are a group of compounds formed when protein-rich foods, such as meat or fish, are prepared under normal cooking conditions, such as frying, grilling, or broiling. To evaluate and estimate the risks associated with HCAs contained in the diet, it is important to determine the levels in cooked foods, and the levels of HCAs and metabolites in the body. HCAs are normally found at low amounts in a complex matrix, which necessitates a good purification method and a sensitive detection system. The objective of this review was to briefly present the current knowledge on the use of Blue Cotton, Blue Rayon and Blue Chitin in the analysis of HCAs. (C) 2003 Elsevier B.V. All rights reserved.

Publiceringsår

2004

Språk

Engelska

Sidor

39-44

Publikation/Tidskrift/Serie

Journal of Chromatography. B

Volym

802

Issue

1

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Nutrition and Dietetics

Nyckelord

  • Blue cotton
  • Blue rayon
  • Blue chitin
  • Heterocyclic aromatic amines

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 1873-376X