Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

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

Bång, Joakim LU ; Nukaya, H and Skog, Kerstin LU (2002) In Journal of Chromatography A 977(1). p.97-105
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.
Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
amines, LC, stationary phases, Blue Rayon columns, Blue Chitin columns, meat, food analysis, heterocyclic, aminodimethylfluro[3, 2-e]imidazo[4, 5-b]pyridine
in
Journal of Chromatography A
volume
977
issue
1
pages
97 - 105
publisher
Elsevier
external identifiers
  • wos:000179186100010
  • pmid:12456099
  • scopus:0037111892
ISSN
0021-9673
DOI
10.1016/S0021-9673(02)01351-1
language
English
LU publication?
yes
additional info
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)
id
156eed90-1bfc-4aea-afd1-49be930b4722 (old id 324231)
date added to LUP
2016-04-01 15:58:37
date last changed
2023-09-04 10:06:57
@article{156eed90-1bfc-4aea-afd1-49be930b4722,
  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.}},
  author       = {{Bång, Joakim and Nukaya, H and Skog, Kerstin}},
  issn         = {{0021-9673}},
  keywords     = {{amines; LC; stationary phases; Blue Rayon columns; Blue Chitin columns; meat; food analysis; heterocyclic; aminodimethylfluro[3; 2-e]imidazo[4; 5-b]pyridine}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{97--105}},
  publisher    = {{Elsevier}},
  series       = {{Journal of Chromatography A}},
  title        = {{Blue Chitin columns for the extraction of heterocyclic amines from cooked meat}},
  url          = {{http://dx.doi.org/10.1016/S0021-9673(02)01351-1}},
  doi          = {{10.1016/S0021-9673(02)01351-1}},
  volume       = {{977}},
  year         = {{2002}},
}