Analysis of seven purines and pyrimidines in pork meat products by ultra high performance liquid chromatography-tandem mass spectrometry

Journal of Chromatography A

Volumn 1217, Issue 26, 2010, Pages 4294-4299

  Clariana, M ^a   Gratacos Cubarsi M ^a   Hortos M ^a   Garcia Regueiro J A ^a   Castellari, M ^a  

^a IRTA   (Spain)

Author keywords

Nucleosides; Oxypurines; Pork meat products; Tandem mass spectrometry; Uric acid

Indexed keywords

BOILING WATER; CALIBRATION CURVES; CHROMATOGRAPHIC SEPARATIONS; COMMERCIAL SAMPLE; COOKED HAM; GUANOSINES; INOSINE; INTERNAL STANDARDS; LIMIT OF DETECTION; LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY; MATRIX; PORK MEAT; SUPERNATANTS; TANDEM MASS SPECTROMETRY; ULTRA HIGH PERFORMANCE; UPLC-MS/MS; URIC ACIDS;

ACETONE; AROMATIC COMPOUNDS; BIOMOLECULES; CHROMATOGRAPHY; DISSOLUTION; FORMIC ACID; HEXANE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; METHANOL; ORGANIC ACIDS; SOLVENT EXTRACTION; WATER INJECTION;

MEATS;

ACETONE; ADENOSINE; FORMIC ACID; GUANOSINE; HEXANE; HYPOXANTHINE; INOSINE; METHANOL; PURINE DERIVATIVE; PYRIMIDINE DERIVATIVE; URIC ACID; URIDINE; WATER; XANTHINE; XANTHINE DERIVATIVE;

ACCURACY; ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; COOKED FOOD; EXTRACTION; MEAT INDUSTRY; NONHUMAN; PHASE TRANSITION; PORK; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; RAW MEAT; SEPARATION TECHNIQUE; TANDEM MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; LIMIT OF DETECTION; MEAT PRODUCTS; PURINES; PYRIMIDINES; SWINE; TANDEM MASS SPECTROMETRY;

EID: 77953538535     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2010.04.033     Document Type: Article

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