Preparation and characterisation of fried chicken as a laboratory reference material for the analysis of heterocyclic amines

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences

Volumn 877, Issue 22, 2009, Pages 1997-2002

  Khan, M R ^a   Mila A ^a   Busquets, R ^a   Santos, F J ^a   Puignou, L ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Fried chicken; Heterocyclic amines; Laboratory reference material; Liquid chromatography mass spectrometry

Indexed keywords

ANALYTES; CHARACTERISATION; CHICKEN BREAST; CONTROL PURPOSE; COOKED MEAT; COOKING TEMPERATURES; FRIED CHICKEN; HETEROCYCLIC AMINES; IN-BETWEEN; INTERCOMPARISON EXERCISE; LABORATORY REFERENCE MATERIAL; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; NATURALLY OCCURRING; PROCESSED FOODS; ROUTINE ANALYSIS; STABILITY STUDY; STATISTICAL DIFFERENCES; STORAGE TEMPERATURES;

AMINATION; AMINES; CHROMATOGRAPHIC ANALYSIS; LABORATORIES; LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETERS; MASS SPECTROMETRY; MATERIALS; MEATS; QUALITY ASSURANCE; QUALITY FUNCTION DEPLOYMENT; SPECTRUM ANALYSIS; TOTAL QUALITY MANAGEMENT;

QUALITY CONTROL;

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 1,6 DIMETHYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3,4,7,8 TETRAMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,4,8 TRIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; BETA CARBOLINE; HARMAN; HETEROCYCLIC AMINE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL ANALYSIS; CHICKEN MEAT; CONTROLLED STUDY; FOOD ANALYSIS; FOOD PROCESSING; FREEZE DRYING; FRYING; LABORATORY; PRIORITY JOURNAL; QUALITY CONTROL; STANDARD; STORAGE; TEMPERATURE; TIME;

AMINES; ANIMALS; CHICKENS; FOOD HANDLING; MEAT; QUALITY CONTROL; REFERENCE VALUES;

EID: 67649210312     PISSN: 15700232     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jchromb.2009.05.016     Document Type: Article

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