Determination of 10 Heterocyclic Aromatic Amines in Roast Meat by HPLC
2013 ◽
Vol 807-809
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pp. 369-372
Keyword(s):
HAAs content was investigated in five meat products (including roasted chicken, mutton, beef, pork, fish) using solid-phase extraction-high performance liquid chromatography ( SPE-HPLC). The linear range was between 0.05 ~ 16.0μg ·mL-1, the detection limits (S/N=3) were in the range of 0.13 ~ 0.42ng·g-1, and the recoveries were in the range of 63.08 ~ 105.03%, while RSD was from 1.96 ~ 8.77%.
2013 ◽
Vol 30
(10)
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pp. 1074-1080
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2013 ◽
Vol 40
(7)
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pp. 1065-1070
2012 ◽
Vol 40
(2)
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pp. 298
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2008 ◽
Vol 864
(1-2)
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pp. 38-42
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1989 ◽
Vol 7
(4)
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pp. 483-497
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1990 ◽
Vol 529
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pp. 21-32
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2014 ◽
Vol 53
(2)
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pp. 210-218
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