A LC-MS/MS method for the determination of BADGE-related and BFDGE-related compounds in canned fish food samples based on the formation of [M + NH 4]+ aducts

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1310-1315

  Miguez J ^a   Herrero, C ^b   Quintas I ^a   Rodriguez C ^a   Gigosos, P G ^a   Mariz, O C ^a  

^a Lab de Salud Pública de Lugo   (Spain)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Bisphenol A diglycidyl ether; Bisphenol F diglycidyl ether and derivatives; Canned fish; LC MS MS analysis

Indexed keywords

AMMONIUM FORMATE; BINARY GRADIENTS; BISPHENOL A; BISPHENOL-A-DIGLYCIDYL ETHERS; BISPHENOL-F-DIGLYCIDYL ETHERS; CHROMATOGRAPHIC CONDITIONS; CHROMATOGRAPHIC SEPARATIONS; EU REGULATIONS; EXTRACTION PROCEDURE; FOOD MATRIXES; FOOD SAMPLES; LC-MS/MS; MOBILE PHASE; OPTIMISED CONDITIONS; QUANTIFICATION LIMIT; SAMPLE SOLUTION;

ACETONITRILE; AMMONIUM COMPOUNDS; CANNING; CHROMATOGRAPHY; ETHERS; FISH; HEXANE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROCHLORIC ACID; METHANOL; ORGANIC SOLVENTS; PHENOLS; REACTION PRODUCTS;

MEATS;

2,2 BIS(4 GLYCIDYLOXYPHENYL)PROPANE; ACETONITRILE; AMMONIUM FORMATE; BISPHENOL A [2,3 DIHYDROXYPROPYL]GLYCIDYL ETHER; BISPHENOL A [3 CHLORO 2 HYDROXYPROPYL] [2, 3 DIHYDROXIPROPIL]ETHER; BISPHENOL A [3 CHLORO 2 HYDROXYPROPYL]GLYCIDYL ETHER; BISPHENOL A BIS [2,3 DIHYDROXYPROPYL]ETHER; BISPHENOL A BIS [3 CHLORO 2 HYDROXYPROPYL]ETHER; BISPHENOL A BIS(2 HYDROXYPROPYL) ETHER DIMETHACRYLATE; BISPHENOL F BIS [2,3 DIHYDROXYPROPYL]ETHER; BISPHENOL F BIS [3 CHLORO 2 HYDROXYPROPYL]ETHER; BISPHENOL F DIGLYCIDYL ETHER; HEXANE; HYDROCHLORIC ACID; METHANOL; UNCLASSIFIED DRUG; WATER;

ARTICLE; CANNED FOOD; EXTRACTION; FRAGMENTATION REACTION; LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY TANDEM MASS SPECTROMETRY; PURIFICATION; QUANTITATIVE ANALYSIS; SAMPLING; SENSITIVITY ANALYSIS; SEPARATION TECHNIQUE; TANDEM MASS SPECTROMETRY;

ANIMALS; BENZHYDRYL COMPOUNDS; CHROMATOGRAPHY, LIQUID; EPOXY COMPOUNDS; FISH PRODUCTS; FISHES; FOOD, PRESERVED; SEAFOOD; TANDEM MASS SPECTROMETRY;

EID: 84865743491     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.099     Document Type: Article

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