Enzyme-assisted extraction for the HPLC determination of ochratoxin A in pork and dry-cured ham

Food Additives and Contaminants - Part A

Volumn 28, Issue 12, 2011, Pages 1717-1723

  Pietri, A ^a   Gualla, A ^a   Rastelli, S ^a   Bertuzzi, T ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

animal products meat; chromatography HPLC; extraction; mycotoxins ochratoxin A

Indexed keywords

ANTIGEN-ANTIBODY REACTIONS; CHLORINE COMPOUNDS; CURING; DRYING; ENZYMES; MEATS; ORGANIC SOLVENTS;

ANIMAL PRODUCTS - MEATS; CHLORINATED ORGANIC SOLVENTS; CHROMATOGRAPHY - HPLC; ENZYME-ASSISTED EXTRACTIONS; FLUORESCENCE DETECTION; IMMUNOAFFINITY COLUMNS; MYCOTOXINS - OCHRATOXIN A; RELATIVE STANDARD DEVIATIONS;

EXTRACTION;

CHLOROFORM; OCHRATOXIN; PANCREATIN; PHOSPHATE BUFFERED SALINE;

ARTICLE; COMPARATIVE STUDY; ENZYME ASSISTED EXTRACTION; EXTRACTION; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; NONHUMAN; PORK; PRIORITY JOURNAL; PROTEIN HYDROLYSIS; PURIFICATION;

ANIMALIA;

EID: 84855970233     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2011.609490     Document Type: Article

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