期刊
出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jchromb.2003.09.028
关键词
food analysis; heterocyclic aromatic amines
An analysis method was developed for the determination of trace levels of less polar heterocyclic aromatic amines (HAs) in food samples. The development started from a frequently used sample pre-treatment scheme which was slightly improved to make it applicable with high-performance liquid chromatography (HPLC) with fluorescence detection. The method was applied for the analysis of a standardised beef extract containing 5-15 ng/g of HAs and the results are compared with those of the other participants in the same European project. In addition, the method was used for the analysis of less polar HAs in cooked meat consumed in Austria. (C) 2003 Published by Elsevier B.V.
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