New method for the analysis of heterocyclic amines in meat extracts using pressurised liquid extraction and liquid chromatography–tandem mass spectrometry

Heterocyclic amines (HAs) were analysed in meat extract samples using a new method based on pressurised liquid extraction (PLE) and liquid chromatography–tandem mass spectrometry. This method combines the use of a pressurised fluid with a triple quadrupole MS/MS system, resulting in benefits from bo...

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Veröffentlicht in:	Journal of Chromatography A 2008-06, Vol.1194 (2), p.155-160
Hauptverfasser:	Khan, M.R., Busquets, R., Santos, F.J., Puignou, L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amines - analysis Amines - chemistry Analytical chemistry Animals beef Biological and medical sciences Cattle Chemistry Chromatographic methods and physical methods associated with chromatography Chromatography, Liquid - methods Exact sciences and technology extraction food analysis Food industries Food toxicology frying Fundamental and applied biological sciences. Psychology grilling Heterocyclic amines liquid chromatography Liquid chromatography–tandem mass spectrometry mass spectrometry Meat - analysis Meat and meat product industries meat extracts Meat samples Molecular Structure Other chromatographic methods pressure treatment Pressurised liquid extraction pressurized liquid extraction roasting Solvents Tandem Mass Spectrometry - methods Temperature
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