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

Joakim Bång; H Nukaya; Kerstin Skog

doi:10.1016/S0021-9673(02)01351-1

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

Joakim Bång, H Nukaya, Kerstin Skog

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Sammanfattning

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.

Originalspråk	engelska
Sidor (från-till)	97-105
Tidskrift	Journal of Chromatography A
Volym	977
Nummer	1
DOI	https://doi.org/10.1016/S0021-9673(02)01351-1
Status	Published - 2002

Bibliografisk information

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)

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10.1016/S0021-9673(02)01351-1

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title = "Blue Chitin columns for the extraction of heterocyclic amines from cooked meat",

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.",

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

author = "Joakim B{\aa}ng and H Nukaya and Kerstin Skog",

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)",

year = "2002",

doi = "10.1016/S0021-9673(02)01351-1",

language = "English",

volume = "977",

pages = "97--105",

journal = "Journal of Chromatography A",

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TY - JOUR

T1 - Blue Chitin columns for the extraction of heterocyclic amines from cooked meat

AU - Bång, Joakim

AU - Nukaya, H

AU - Skog, Kerstin

N1 - 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)

PY - 2002

Y1 - 2002

N2 - 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.

AB - 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.

KW - amines

KW - LC

KW - stationary phases

KW - Blue Rayon columns

KW - Blue Chitin columns

KW - meat

KW - food analysis

KW - heterocyclic

KW - aminodimethylfluro[3

KW - 2-e]imidazo[4

KW - 5-b]pyridine

U2 - 10.1016/S0021-9673(02)01351-1

DO - 10.1016/S0021-9673(02)01351-1

M3 - Article

SN - 0021-9673

VL - 977

SP - 97

EP - 105

JO - Journal of Chromatography A

JF - Journal of Chromatography A

IS - 1

ER -

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

Sammanfattning

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