Liquid chromatography multi-stage mass spectrometry for the analysis of 5-hydroxymethylfurfural in foods

Journal of Chromatography A

Volumn 1185, Issue 1, 2008, Pages 102-108

  Teixidó, Erika ^a   Moyano, Encarnación ^a   Santos, F Javier ^a   Galceran, M Teresa ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

5 Hydroxymethylfurfural; APCI; Food analysis; LC MSn; SPE

Indexed keywords

FOOD PROCESSING; FURAN RESINS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; POSITIVE IONS;

5-HYDROXYMETHYLFURFURAL; ATMOSPHERIC PRESSURE CHEMICAL IONISATION (APCI); POSITIVE IONIZATION;

ALDEHYDES;

5 HYDROXYMETHYLFURFURAL; FLUORINE DERIVATIVE;

ACCURACY; ARTICLE; ATMOSPHERIC PRESSURE; FOOD ANALYSIS; FOOD COMPOSITION; ION TRAP MASS SPECTROMETRY; IONIZATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRIORITY JOURNAL; QUALITY CONTROL; QUANTITATIVE ANALYSIS;

CHROMATOGRAPHY, LIQUID; FOOD; FOOD ANALYSIS; FURALDEHYDE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MASS SPECTROMETRY;

EID: 39649114983     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2008.01.057     Document Type: Article

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