Determination of A C and other pyrolitic heterocyclic amines in cooked meat by HPLC/FLD using extraction by SPME
نویسندگان
چکیده
Due to high complexity of most food matrices and the low concentration (ppb levels) of HAs, sensitive and selective analytical methodology is needed. Solid-phase extraction (SPE) is generally used. However it involve tedious and time-consuming and have intrinsic disadvantages like the use of toxic solvents and plugging of the cartridges. These drawbacks can be avoided by using solid-phase microextraction (SPME) [1].
منابع مشابه
Determination of Heterocyclic Aromatic Amines in Heated Meat Samples Using an Efficient Microwave Assisted Extraction and Microextraction Method Followed by HPLC
Background and Objectives: Heterocyclic aromatic amines (HAAs) are carcinogenic and mutagenic substances, which are formed during the heating process of proteinaceous foods such as meat and meat products. The extraction of these compounds from the complex matrix of meat products was carried out by microwave assisted pre-extraction and a precise, rapid and high sensitive microextraction method. ...
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