Analysis of heterocyclic amines (HAs) in pan-fried pork meat and its gravy by liquid chromatography with diode array detection

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 1188-1196

  Janoszka, B ^a   Blaszczyk U ^a   Damasiewicz Bodzek, A ^a   Sajewicz, M ^b  

^a MEDICAL UNIVERSITY OF SILESIA   (Poland)

^b UNIVERSITY OF SILESIA   (Poland)

Author keywords

DAD; Food analysis; Heterocyclic amines; HPLC; SPE

Indexed keywords

2 AMINO 1 METHYL 6 PHENYL IMIDAZO[4,5 B]PYRIDINE; 2 AMINO 1,6 DIMETHYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4,8 TRIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; ACETONITRILE; BUFFER; HETEROCYCLIC AMINE; TRIETHYLAMINE PHOSPHATE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL STRUCTURE; DIODE LASER; FOOD ANALYSIS; FRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LIQUID CHROMATOGRAPHY; POLAND; PORK; SOLID PHASE EXTRACTION;

EID: 55949093130     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.005     Document Type: Article

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