Analysis of vitamin B1 in dry-cured sausages by hydrophilic interaction liquid chromatography (HILIC) and diode array detection

Meat Science

Volumn 87, Issue 3, 2011, Pages 234-238

  Gratacos Cubarsi M ^a   Sarraga C ^a   Clariana, M ^a   Regueiro, J A García ^a   Castellari, M ^a  

^a IRTA   (Spain)

Author keywords

Dry cured sausages; HILIC; Meat; Thiamine

Indexed keywords

CATION EXCHANGES; CHROMATOGRAPHIC SEPARATIONS; COMMERCIAL SAMPLE; CRUDE EXTRACT; DERIVATIZATIONS; DIODE ARRAY DETECTION; DRY CURED SAUSAGES; FOOD MATRIXES; HILIC; HYDROPHILIC INTERACTION LIQUID CHROMATOGRAPHIES; LIMIT OF DETECTION; PIG LIVER; REFERENCE MATERIAL; SPIKED SAMPLES; THIAMINE; VITAMERS; VITAMINB1;

CURING; DETECTORS; ENZYMATIC HYDROLYSIS; EXTRACTION; HYDROPHILICITY; LIQUID CHROMATOGRAPHY; LIQUIDS; MEATS; VITAMINS;

DRYING;

THIAMINE;

ANIMAL; ARTICLE; CHEMICAL PHENOMENA; COMPARATIVE STUDY; FERMENTATION; FOOD ANALYSIS; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; MEAT; METHODOLOGY; REPRODUCIBILITY; SOLID PHASE EXTRACTION; SPAIN; SWINE; TIME; VALIDATION STUDY;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD ANALYSIS; FOOD, PRESERVED; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LIMIT OF DETECTION; MEAT PRODUCTS; REPRODUCIBILITY OF RESULTS; SOLID PHASE EXTRACTION; SPAIN; SUS SCROFA; THIAMINE; TIME FACTORS;

SUIDAE;

EID: 78649946771     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.10.017     Document Type: Article

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