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

Joakim Bång, H Nukaya, Kerstin Skog

Research output: Contribution to journalArticlepeer-review

Abstract

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.
Original languageEnglish
Pages (from-to)97-105
JournalJournal of Chromatography A
Volume977
Issue number1
DOIs
Publication statusPublished - 2002

Bibliographical note

The information about affiliations in this record was updated in December 2015.
The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)

Subject classification (UKÄ)

  • Nutrition and Dietetics

Free keywords

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

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