Detection method optimization, content analysis and stability exploration of natamycin in wine

Food Chemistry

Volumn 194, Issue , 2016, Pages 928-937

  Sun, Xiangyu ^a   Li, Xueyin ^a   Wang, Peiyue ^b   Ma, Tingting ^c   Huang, Weidong ^a   Han, Shen ^b   Zhan, Jicheng ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b China Testing Center of Beijing Entry Exit Inspection and Quarantine Bureau ^*  (China)

^c SHAANXI NORMAL UNIVERSITY   (China)

Author keywords

Content; HPLC MS MS; Natamycin; Stability; Wine

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; PHASE SEPARATION;

CLARIFYING AGENTS; CONTENT; CONTENT ANALYSIS; DETECTION METHODS; HPLC-MS/MS; LACTIC FERMENTATIONS; NATAMYCIN; SOLID-PHASE EXTRACTION;

WINE;

BENTONITE; LACTIC ACID; NATAMYCIN; ANTIINFECTIVE AGENT;

ARTICLE; CHINA; CONTENT ANALYSIS; CONTROLLED STUDY; DRUG DEGRADATION; DRUG DETERMINATION; DRUG STABILITY; DRUG STORAGE; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY TANDEM MASS SPECTROMETRY; LIGHT; LIMIT OF DETECTION; LIMIT OF QUANTITATION; MARKET; NONHUMAN; PHOTOSENSITIVITY; PROCESS OPTIMIZATION; RED WINE; SOLID PHASE EXTRACTION; TANDEM MASS SPECTROMETRY; WHITE WINE; ANALYSIS; PROCEDURES; WINE;

ANTI-BACTERIAL AGENTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; NATAMYCIN; WINE;

EID: 84940688885     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.116     Document Type: Article

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