Comparison between phase-transfer and cloud-point methodologies for the micellar extraction of biogenic amines

Talanta

Volumn 81, Issue 4-5, 2010, Pages 1431-1437

  Romero, L ^a   Grisales, J Osorio ^a   Reta, M ^a  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Biogenic amines; Cloud point extraction; Matrix effects; Phase transfer extraction; Surfactant based extractions

Indexed keywords

BEER; CHLORINE COMPOUNDS; EXTRACTION; IONIC STRENGTH; POLYETHYLENE OXIDES; SURFACE ACTIVE AGENTS;

BIOGENIC AMINES; CLOUD POINT EXTRACTIONS; CLOUD POINT TECHNIQUE; DERIVATIZATION REACTION; EXTRACTION PROCEDURE; MATRIX EFFECTS; MICELLAR EXTRACTION; PHASE TRANSFER;

AMINES;

BIOGENIC AMINE; DANSYL CHLORIDE; DETERGENT; ION; MACROGOL DERIVATIVE; MICELLE; NONIDET P-40; SURFACTANT;

CALIBRATION; CHEMISTRY; COMPARATIVE STUDY; FOOD ANALYSIS; FOOD CONTAMINATION; MICELLE; PH; REGRESSION ANALYSIS; REPRODUCIBILITY; TEMPERATURE; TIME;

BIOGENIC AMINES; CALIBRATION; DANSYL COMPOUNDS; DETERGENTS; FOOD ANALYSIS; FOOD CONTAMINATION; HYDROGEN-ION CONCENTRATION; IONS; MICELLES; POLYETHYLENE GLYCOLS; REGRESSION ANALYSIS; REPRODUCIBILITY OF RESULTS; SURFACE-ACTIVE AGENTS; TEMPERATURE; TIME FACTORS;

EID: 77952105675     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2010.02.043     Document Type: Article

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