Modified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauce

Food Chemistry

Volumn 229, Issue , 2017, Pages 502-508

  Dong, Hao ^a   Xiao, Kaijun ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Biogenic amine; Modified QuEChERS; Soy sauce; Ultra high performance liquid chromatography tandem mass spectrometry

Indexed keywords

CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; SPECTROMETRY;

BIOGENIC AMINES; INTER-ASSAY PRECISION; LIMITS OF QUANTITATIONS; OPTIMIZED CONDITIONS; QUECHERS; SIMULTANEOUS DETERMINATIONS; SOY SAUCE; ULTRA-HIGH PERFORMANCE LIQUID CHROMATOGRAPHIES;

AMINES;

1,7 DIAMINOHEPTANE; ACETIC ACID ETHYL ESTER; ACETONITRILE; AMMONIA; AMMONIUM ACETATE; BIOGENIC AMINE; CHLOROFORM; FORMIC ACID; HISTAMINE; PHENETHYLAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; TRYPTAMINE; TYRAMINE;

ARTICLE; CHEMICAL STRUCTURE; CONDIMENT; LIMIT OF DETECTION; LIMIT OF QUANTITATION; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; PURIFICATION; SOLVENT EXTRACTION; SOY SAUCE; TANDEM MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROCEDURES; SENSITIVITY AND SPECIFICITY; SOY FOOD;

BIOGENIC AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CONDIMENTS; SENSITIVITY AND SPECIFICITY; SOY FOODS; TANDEM MASS SPECTROMETRY;

EID: 85014499524     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.02.120     Document Type: Article

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