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

•A UPLC-MS/MS method was established for 7 BAs determination in soy sauce.•Target BAs can be analyzed by the developed method in 4min.•Modified QuEChERS technology was used for purification of sample.•The complex soy sauce samples can be favorably purified by the pretreatment.•Satisfactory linearity...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2017-08, Vol.229, p.502-508
Hauptverfasser:	Dong, Hao, Xiao, Kaijun
Format:	Artikel
Sprache:	eng
Schlagworte:	Biogenic amine Biogenic Amines - analysis Chromatography, High Pressure Liquid - methods Condiments - analysis Modified QuEChERS Sensitivity and Specificity Soy Foods - analysis Soy sauce Tandem Mass Spectrometry - methods Ultra high performance liquid chromatography tandem mass spectrometry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!