A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC

Food Chemistry

Volumn 266, Issue , 2018, Pages 275-283

  Liu, Si Jin ^a   Xu, Juan Juan ^a   Ma, Chang Lu ^b   Guo, Chun Feng ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b BEIJING VOCATIONAL COLLEGE OF AGRICULTURE   (China)

Author keywords

9 Fluorenylmethoxycarbonyl chloride; Benzoyl chloride; Biogenic amine; Dabsyl chloride; Dansyl chloride; HPLC; Stability

Indexed keywords

CHLORINE COMPOUNDS; CONVERGENCE OF NUMERICAL METHODS; MEATS;

9-FLUORENYLMETHOXYCARBONYL CHLORIDE; BENZOYL CHLORIDES; BIOGENIC AMINES; DABSYL CHLORIDES; DANSYL CHLORIDE; HPLC;

AMINES;

9 FLUORENYLMETHYL CHLOROFORMATE; BENZOYL CHLORIDE; BIOGENIC AMINE; CADAVERINE; DABSYL CHLORIDE; DANSYL CHLORIDE; HISTAMINE; PHENETHYLAMINE; PUTRESCINE; TRYPTAMINE; TYRAMINE; UNCLASSIFIED DRUG; BENZOIC ACID;

ARTICLE; CHEESE; COMPARATIVE STUDY; DAIRY PRODUCT; DERIVATIZATION; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; MEASUREMENT ACCURACY; MEAT; MOLECULAR STABILITY; OFF LINE PRECOLUMN DERIVATIZATION; SOLID PHASE EXTRACTION; ULTRAVIOLET RADIATION; ANALYSIS; CHEMISTRY; ISOLATION AND PURIFICATION; PROCEDURES; ULTRAVIOLET SPECTROPHOTOMETRY;

BENZOATES; BIOGENIC AMINES; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DANSYL COMPOUNDS; FOOD ANALYSIS; MEAT PRODUCTS; SOLID PHASE EXTRACTION; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 85048559897     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.06.001     Document Type: Article

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