Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography–tandem mass spectrometry and principal component analysis

2017 ◽  
Vol 8 (11) ◽  
pp. 3938-3950 ◽  
Author(s):  
Jing Chen ◽  
Zhiyong He ◽  
Fang Qin ◽  
Jie Chen ◽  
Dongsheng Cao ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Principal Component ◽  
Ultra Performance Liquid Chromatography ◽  
Heterocyclic Amines ◽  
Tandem Mass ◽  
Inhibitory Effects ◽  
Beef Patties ◽  
Chromatography Tandem Mass Spectrometry ◽  
Liquid Chromatography Tandem Mass ◽  
Roast Beef

The inhibitory effects of spices on free and protein-bound heterocyclic amines as analysed by UPLC-MS/MS and PCA.

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