Blue Chitin columns for the extraction of heterocyclic amines from cooked meat

被引：20

作者：

Bång, J

Nukaya, H

Skog, K

机构：

[1] Lund Univ, Ctr Chem & Chem Engn, Dept Appl Nutr & Food Chem, SE-22100 Lund, Sweden

[2] Univ Shizuoka, Shizuoka, Japan

来源：

JOURNAL OF CHROMATOGRAPHY A | 2002年 / 977卷 / 01期

关键词：

meat; food analysis; Blue Chitin columns; Blue Rayon columns; stationary phases; LC; amines; heterocyclic; aminodimethylfluro[3,2-e]imidazo[4,5-b]pyridine;

D O I：

10.1016/S0021-9673(02)01351-1

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Mutagenic/carcinogenic heterocyclic amines (HAs) are formed at low levels (ng/g) during heat processing of protein-rich food such as meat and fish. The complex matrix requires effective extraction and purification methods. Blue Chitin columns were used for the extraction of HAs from fried chicken fillets and the samples were analysed with LC-MS. Several HAs were identified at levels ranging from 0.04 to 0.10 ng/g. The use of Blue Chitin columns provides a simple and fast method for the extraction of HAs from meat samples. (C) 2002 Elsevier Science B.V. All rights reserved.

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收藏

页码：97 / 105

页数：9

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