5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1902-1908

  Teixidó, Erika ^a   Núñez, Oscar ^a   Santos, F Javier ^a   Galceran, M Teresa ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Food analysis; HMF; MEKC; UV detection

Indexed keywords

5 HYDROXYMETHYL FURFURALS; APPLE JUICE; BACKGROUND ELECTROLYTES; CONCENTRATION LEVELS; FOOD ANALYSIS; FUSED-SILICA CAPILLARIES; HMF; LC-MS/MS; LIMIT OF DETECTION; LIMIT OF QUANTIFICATIONS; LIQUID CHROMATOGRAPHY COUPLED TO TANDEM MASS SPECTROMETRY; MATRIX; MEKC; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; ORANGE JUICE; PHOSPHATE BUFFER SOLUTIONS; RUN TO RUN; SODIUM DODECYL SULPHATE; UV DETECTION;

ELECTRODYNAMICS; FRUIT JUICES; FUSED SILICA; MASS SPECTROMETRY; SILICA; SODIUM;

LIQUID CHROMATOGRAPHY;

5 HYDROXYMETHYLFURFURAL; DODECYL SULFATE SODIUM; PHOSPHATE BUFFERED SALINE;

ANALYTICAL PARAMETERS; APPLE JUICE; ARTICLE; BREAD; CACAO; CEREAL; COFFEE; FOOD COMPOSITION; HONEY; INTERMETHOD COMPARISON; LIQUID CHROMATOGRAPHY; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; ORANGE JUICE; QUALITATIVE ANALYSIS; TANDEM MASS SPECTROMETRY;

MALUS X DOMESTICA;

EID: 79551515479     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.016     Document Type: Article

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