Ergot alkaloids in rye flour determined by solid-phase cation-exchange and high-pressure liquid chromatography with fluorescence detection

Food Additives and Contaminants - Part A

Volumn 25, Issue 3, 2008, Pages 338-346

  Storm, I D ^a   Rasmussen, P Have ^a   Strobel, B W ^b   Hansen, H C B ^b  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cereals; Ergot alkaloids; High performance liquid chromatography (HPLC); Rye flour; Survey

Indexed keywords

ERGOCORNINE; ERGOCRISTINE; ERGOCRYPTINE; ERGOMETRINE; ERGOT ALKALOID; ERGOTAMINE; ERGOLINE DERIVATIVE;

ANALYTIC METHOD; ANALYTICAL PARAMETERS; ARTICLE; CALIBRATION; CATION EXCHANGE; CEREAL; CHEMICAL STRUCTURE; CONTROLLED STUDY; FLOUR; FLUORESCENCE ANALYSIS; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERIZATION; LIMITS OF DETECTION; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; RYE; SOLID PHASE EXTRACTION; STRUCTURE ANALYSIS; VALIDATION PROCESS; DENMARK; FOOD CONTAMINATION; ION EXCHANGE CHROMATOGRAPHY; SPECTROFLUOROMETRY;

SECALE CEREALE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, ION EXCHANGE; DENMARK; ERGOLINES; ERGONOVINE; ERGOT ALKALOIDS; ERGOTAMINE; FLOUR; FOOD CONTAMINATION; SECALE CEREALE; SPECTROMETRY, FLUORESCENCE;

EID: 49849100109     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030701551792     Document Type: Article

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