Retention Characteristics of Four Different HILIC Stationary Phases in the Analysis of Meat Polar Compounds

Food Analytical Methods

Volumn 5, Issue 3, 2012, Pages 604-612

  Mora, Leticia ^a   Aristoy, M Concepción ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Amide; HILIC; Hydrophilic interaction chromatography; Meat polar compounds; Silica; Zwitterionic

Indexed keywords

AMMONIUM ACETATE; BARE SILICA; CARNOSINE; GLUTATHIONE REDUCED; GLUTATHIONES; HILIC; HYDROPHILIC INTERACTION CHROMATOGRAPHY; LINEAR GRADIENTS; MOBILE PHASE; NEUTRAL PH; NICOTINAMIDE ADENINE DINUCLEOTIDES; POLAR COMPOUNDS; POLAR STATIONARY PHASIS; POLYMERIC BEADS; POROUS SILICA; REPRODUCIBILITIES; RETENTION CHARACTERISTICS; RETENTION FACTORS; SALT CONCENTRATION; STATIONARY PHASIS; ZWITTERIONIC; ZWITTERIONIC GROUPS;

ACETONITRILE; AMIDES; AMMONIUM COMPOUNDS; BIOMARKERS; LIQUID CHROMATOGRAPHY; SEPARATION; SILICA; VOLATILE FATTY ACIDS;

PH EFFECTS;

EID: 84860427529     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9289-y     Document Type: Article

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