Semicarbazide in Canadian bakery products

被引：45

作者：

Becalski, A ^{[1
]}

Lau, BPY ^{[1
]}

Lewis, D ^{[1
]}

Seaman, S ^{[1
]}

机构：

[1] Bur Chem Safety, Food Res Div, Hlth Prod & Food Branch, Ottawa, ON, Canada

来源：

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 2006年 / 23卷 / 02期

关键词：

semicarbazide; azodicarbonamide; bread; flour additive; LC-MS/MS;

D O I：

10.1080/02652030500395219

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Levels of semicarbazide were determined by liquid chromatography-tandem mass spectrometry using isotope dilution ((CN2)-C-13-N-15-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 (< 1 ng g(-1)) to 560 ng g(-1). In some instances, concentrations of semicarbazide varied between batches of the same product, at times more than tenfold, suggesting that the addition of azodicarbonamide to the same product is not standardized in many baking establishments.

引用

页码：107 / 109

页数：3

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