Determination of 4(5)-methylimidazole in soy sauce and other foods by LC-MS/MS after solid-phase extraction

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 18, 2011, Pages 9770-9775

  Yamaguchi, Hitomi ^a   Masuda, Tsutomu ^a  

^a KIKKOMAN CORPORATION   (Japan)

Author keywords

4(5) methylimidazole; heptafluorobutyric acid; liquid chromatography tandem mass spectrometry; multimode ODS column; solid phase extraction; soy sauce; standard addition method

Indexed keywords

LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY; METHYLIMIDAZOLE; MULTIMODES; SOLID-PHASE EXTRACTION; SOY SAUCE; STANDARD ADDITION METHOD;

BEVERAGES; COLUMN CHROMATOGRAPHY; IMPURITIES; LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; PHASE SEPARATION; SILICA;

EXTRACTION;

4 METHYLIMIDAZOLE; 4-METHYLIMIDAZOLE; CARCINOGEN; IMIDAZOLE DERIVATIVE;

ARTICLE; FOOD ANALYSIS; LIQUID CHROMATOGRAPHY; METHODOLOGY; REPRODUCIBILITY; SOLID PHASE EXTRACTION; SOYBEAN; TANDEM MASS SPECTROMETRY;

CARCINOGENS; CHROMATOGRAPHY, LIQUID; FOOD ANALYSIS; IMIDAZOLES; REPRODUCIBILITY OF RESULTS; SOLID PHASE EXTRACTION; SOY FOODS; TANDEM MASS SPECTROMETRY;

EID: 80053126653     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201736c     Document Type: Article

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