Determination of mycophenolic acid in meat products using mixed mode reversed phase-anion exchange clean-up and liquid chromatography-high-resolution mass spectrometry

Journal of Chromatography A

Volumn 1205, Issue 1-2, 2008, Pages 103-108

  Sørensen, Louise Marie ^a   Nielsen, Kristian Fog ^a   Jacobsen, Tomas ^b   Koch, Anette Granly ^b   Nielsen, Per Væggemose ^a   Frisvad, Jens Christian ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Analysis method; Dry cured ham; Fermented sausage; Liver p t ; Mycophenolic acid; Oasis MAX; Penicillium brevicompactum

Indexed keywords

ACETONITRILE; CHROMATOGRAPHIC ANALYSIS; DRYING; ELECTROSPRAY IONIZATION; FOOD ADDITIVES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION OF LIQUIDS; LIQUID CHROMATOGRAPHY; LIQUID PHASE EPITAXY; LIVER; MASS SPECTROMETRY; NEGATIVE IONS;

ANALYSIS METHOD; ANION EXCHANGES; DRY-CURED HAM; ELECTRO SPRAYING; FERMENTED SAUSAGE; HIGH-RESOLUTION MASS SPECTROMETRY; LIMIT OF DETECTION; MEAT PRODUCTS; MIXED MODES; MYCOPHENOLIC ACID; OASIS MAX; PENICILLIUM BREVICOMPACTUM; REVERSED-PHASE; TIME -OF-FLIGHT;

CURING;

ACETONITRILE; BICARBONATE; MYCOPHENOLIC ACID;

ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; DRUG DETERMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INOCULATION; MASS SPECTROMETRY; MEAT; PENICILLIUM; PRIORITY JOURNAL; ULTRAVIOLET SPECTROSCOPY;

CHROMATOGRAPHY, LIQUID; MEAT PRODUCTS; MYCOPHENOLIC ACID; PENICILLIUM; REPRODUCIBILITY OF RESULTS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; UNCERTAINTY;

PENICILLIUM BREVICOMPACTUM;

EID: 50849087013     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2008.08.019     Document Type: Article

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