Semicarbazide in Canadian bakery products

Levels of semicarbazide were determined by liquid chromatography-tandem mass spectrometry using isotope dilution (13C15N2-semicarbazide) methodology, and they were measured, after hydrolysis in 0.125 M hydrochloric acid and derivatization with 2-nitrobenzaldehyde, as a sum of free and bound semicarb...

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Veröffentlicht in:	Food additives and contaminants 2006-02, Vol.23 (2), p.107-109
Hauptverfasser:	Becalski, A, Lau, B.P.Y, Lewis, D, Seaman, S
Format:	Artikel
Sprache:	eng
Schlagworte:	azo compounds Azo Compounds - analysis azodicarbonamide baked goods Biological and medical sciences bread Bread - analysis breads Canada Carcinogens - analysis Cereal and baking product industries chemical analysis flour additive food additives food analysis Food Contamination - analysis Food Handling - methods Food industries food packaging Fundamental and applied biological sciences. Psychology Gas Chromatography-Mass Spectrometry - methods Hydrolysis LC-MS/MS mass spectrometry reversed-phase high performance liquid chromatography Semicarbazide Semicarbazides - analysis semicarbazones wheat flour
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Zusammenfassung:	Levels of semicarbazide were determined by liquid chromatography-tandem mass spectrometry using isotope dilution (13C15N2-semicarbazide) methodology, and they were measured, after hydrolysis in 0.125 M hydrochloric acid and derivatization with 2-nitrobenzaldehyde, as a sum of free and bound semicarbazide. Levels of semicarbazide in 11 bakery products, which were sampled at three time intervals from the same source, varied from not detected (
ISSN:	0265-203X 1464-5122
DOI:	10.1080/02652030500395219