Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 2010-2016

  Oz, Fatih ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Heterocyclic aromatic amines; Meatball; Ready to eat; Solid phase extraction (SPE); Ultra fast liquid chromatography (UFLC)

Indexed keywords

HETEROCYCLIC AROMATIC AMINES; MEATBALL; READY-TO-EAT; SOLID-PHASE EXTRACTION (SPE); ULTRA-FAST LIQUID CHROMATOGRAPHY;

AMINES; AROMATIC COMPOUNDS; AROMATIZATION; EXTRACTION; LIQUID CHROMATOGRAPHY; LIQUIDS;

AMINATION;

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B] PYRIDINE; 2 AMINO 3 METHYL ALPHA CARBOLINE; 2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,7,8 TRIMETHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,7,8 TRIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO ALPHA CARBOLINE; AROMATIC COMPOUND; HETEROCYCLIC AMINE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL ANALYSIS; CONTENT ANALYSIS; ISOLATION PROCEDURE; LIQUID CHROMATOGRAPHY; MEAT; MEATBALL; SOLID PHASE EXTRACTION; TURKEY (REPUBLIC); ULTRA FAST LIQUID CHROMATOGRAPHY;

EID: 79551560903     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.076     Document Type: Article

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