Simultaneous determination of 17 preservatives and antioxidants in condiments using ultra performance liquid chromatography-electrospray ionization tandem mass spectrometry

Chinese Journal of Chromatography (Se Pu)

Volumn 29, Issue 8, 2011, Pages 723-730

  Ling, Yun ^a,b   Chu, Xiaogang ^b   Zhang, Feng ^b   Chen, Qi ^b,c   Zhao, Yunfeng ^a   Wu, Yongning ^a   Zhang, Chenguang ^a  

^a CHINESE CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

^b CHINESE ACADEMY OF INSPECTION AND QUARANTINE   (China)

^c SHAANXI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Antioxidants; Condiments; Preservatives; Solid phase extraction (SPE); Ultra performence liquid chromatography tandem mass spectrometry (UPLC MS MS)

Indexed keywords

ANTIOXIDANT; FOOD PRESERVATIVE;

ARTICLE; CONDIMENT; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; TANDEM MASS SPECTROMETRY;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CONDIMENTS; FOOD PRESERVATIVES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANDEM MASS SPECTROMETRY;

EID: 80052162876     PISSN: 10008713     EISSN: None     Source Type: Journal    
DOI: 10.3724/SP.J.1123.2011.00723     Document Type: Article

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