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 language | English |
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Pages (from-to) | 97-105 |
Journal | Journal of Chromatography A |
Volume | 977 |
Issue number | 1 |
DOIs | |
Publication status | Published - 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