Solid phase microextraction coupled to liquid chromatography. Analysis of organosulphur compounds avoiding artifacts formation

Food Chemistry

Volumn 157, Issue , 2014, Pages 199-204

  Locatelli, Daniela A ^a,b   Altamirano, Jorgelina C ^b,c   Luco, Juan M ^d   Norlin, Rikard ^e   Camargo, Alejandra B ^a,b  

^a Inst de Biologia Agricola de Mendoza Consejo Nacional de Investigaciones Cientificas y Tecnicas   (Argentina)

^b UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

^c INSTITUTO ARGENTINO DE NIVOLOGÍA   (Argentina)

^d UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

^e SWEDISH DEFENCE RESEARCH AGENCY   (Sweden)

Author keywords

Artifacts; Garlic; GC; HPLC; Organosulphur compounds; SPME

Indexed keywords

GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; SULFUR COMPOUNDS;

ARTIFACTS; GARLIC; GC; HPLC; ORGANOSULPHUR COMPOUNDS; SPME;

EXTRACTION;

2 VINYL 4H 1,2 DITHIIN; 3 VINYL 4H 1,3 DITHIIN; AJOENE; ALLICIN; ALLYL SULFIDE; DIALLYL DISULFIDE; DIALLYL TRISULFIDE; ORGANOSULFUR DERIVATIVE; UNCLASSIFIED DRUG; VINYL DERIVATIVE;

ANALYTIC METHOD; ANALYTICAL PARAMETERS; ARTICLE; ARTIFACT; BIOLOGICAL ACTIVITY; CHEMICAL ANALYSIS; COMPARATIVE STUDY; CONTROLLED STUDY; COOKED FOOD; FLAME PHOTOMETRIC DETECTOR; FLAME PHOTOMETRY; GARLIC; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; RAW FOOD; SOLID PHASE MICROEXTRACTION; ULTRAVIOLET RADIATION; CHEMISTRY; LIQUID CHROMATOGRAPHY; PROCEDURES;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; GARLIC; SOLID PHASE MICROEXTRACTION;

EID: 84895536977     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.010     Document Type: Article

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