Determination of 4-hexylresorcinol residues in prawn and crab

Journal of the Food Hygienic Society of Japan

Volumn 46, Issue 6, 2005, Pages 282-285

  Nakazato, Mitsuo ^a   Matsumoto, Hiroko ^a   Kasuya, Yoko ^a   Yasuda, Kazuo ^a  

^a TOKYO METROPOLITAN INSTITUTE OF PUBLIC HEALTH   (Japan)

Author keywords

4 hexylresorcinol; Antibrowning agent; Crab; HPLC; Melanin; Prawn

Indexed keywords

ACETONITRILE; HEXYLRESORCINOL; METHANOL; PHOSPHORIC ACID; WATER;

ARTICLE; CRAB; ELUTION; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; PRAWN; SEA FOOD; SEPARATION TECHNIQUE; ULTRAVIOLET RADIATION;

ANIMALS; BRACHYURA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ADDITIVES; FOOD ANALYSIS; HEXYLRESORCINOL; PENAEIDAE; SHELLFISH; SPECTROPHOTOMETRY, ULTRAVIOLET;

DECAPODA (CRUSTACEA);

EID: 31544464677     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.46.282     Document Type: Article

References (7)

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5. King, J. M., Mcevily, A. J., Iyengar, R., Liquid Chromatographic determination of the processing acid 4-hexylresorcinol in shrimp. J. Assoc. Off. Anal. Chem., 74, 1,003-1,005 (1991).
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