Determination of 10 Heterocyclic Aromatic Amines in Roast Meat by HPLC

2013 ◽  
Vol 807-809 ◽  
pp. 369-372
Author(s):  
Wei Wei Wang ◽  
Yang Wen ◽  
Fei Zhao

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%.

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