Selective analysis of histamine in food by means of solid-phase extraction cleanup and chromatographic separation

Journal of Chromatography A

Volumn 1139, Issue 1, 2007, Pages 70-74

  Oguri, Shigeyuki ^a   Enami, Mayo ^a   Soga, Naoko ^a  

^a AICHI GAKUSEN UNIVERSITY   (Japan)

Author keywords

Fermented food; Histamine; Histamine poisoning; Ion paired reagent; Ion paired reversed phase high performance liquid chromatography

Indexed keywords

EVAPORATION; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; POLLUTION CONTROL; PROTEINS; QUALITY CONTROL; ULTRAVIOLET RADIATION;

FERMENTED FOOD; HISTAMINE POISONING; ION-PAIRED REAGENT; ION-PAIRED REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; SOLID-PHASE EXTRACTION;

FOOD PRODUCTS;

HISTAMINE;

ARTICLE; CHROMATOGRAPHY; FERMENTED PRODUCT; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION PAIR CHROMATOGRAPHY; PRIORITY JOURNAL; QUALITY CONTROL; SOLID PHASE EXTRACTION; SOYBEAN; ULTRAVIOLET RADIATION; VALIDATION PROCESS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; HISTAMINE; REPRODUCIBILITY OF RESULTS; SOLID PHASE EXTRACTION;

GLYCINE MAX;

EID: 33845579926     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2006.10.077     Document Type: Article

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