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Titolo:
Chromatographic and related techniques for the determination of aromatic heterocyclic amines in foods
Autore:
Pais, P; Knize, MG;
Indirizzi:
Univ Barcelona, Dept Quim Analit, E-08028 Barcelona, Spain Univ BarcelonaBarcelona Spain E-08028 Analit, E-08028 Barcelona, Spain Univ Calif Lawrence Livermore Natl Lab, Mol & Struct Biol Div, Biol & Biotechnol Res Program, Livermore, CA 94551 USA Univ Calif Lawrence Livermore Natl Lab Livermore CA USA 94551 A 94551 USA
Titolo Testata:
JOURNAL OF CHROMATOGRAPHY B
fascicolo: 1-2, volume: 747, anno: 2000,
pagine: 139 - 169
SICI:
1387-2273(20000929)747:1-2<139:CARTFT>2.0.ZU;2-Y
Fonte:
ISI
Lingua:
ENG
Soggetto:
PERFORMANCE LIQUID-CHROMATOGRAPHY; CIGARETTE-SMOKE CONDENSATE; CAPILLARY-ZONE-ELECTROPHORESIS; TANDEM MASS-SPECTROMETRY; FRIED GROUND-BEEF; ACID PYROLYSIS PRODUCTS; ORTHOGONAL ARRAY DESIGN; SOLID-PHASE EXTRACTION; HEATED MEAT-PRODUCTS; IN-PROCESS FLAVORS;
Keywords:
reviews; food analysis; heterocyclic amines;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
146
Recensione:
Indirizzi per estratti:
Indirizzo: Pais, P Euromed SA, C Rec Dalt 8, Barcelona 08100, Spain Euromed SA C Rec Dalt 8 Barcelona Spain 08100 celona 08100, Spain
Citazione:
P. Pais e M.G. Knize, "Chromatographic and related techniques for the determination of aromatic heterocyclic amines in foods", J CHROMAT B, 747(1-2), 2000, pp. 139-169

Abstract

Some 20 years ago, Japanese scientists discovered a new group of highly toxic compounds, classified as heterocyclic aromatic amines, from broiled andgrilled meat and fish products. Numerous studies have shown that most HAs are mutagenic and carcinogenic, and the safety of HA-containing foods has become a concern for the public. To date, more than 20 different mutagenic and/or carcinogenic heterocyclic amines have been identified in foods. This paper reviews the analysis of foods for HAs with 145 references. We survey some of the numerous methods available for the chromatographic analysis of heterocyclic amines and highlight the recent advances. We discuss chromatographic and related techniques, including capillary electrophoresis, and their coupling to mass spectrometry for the determination of these contaminants in foods. In addition, the review summarises data on the content of HAs in various cooked foods. (C) 2000 Elsevier Science B.V. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/06/20 alle ore 23:56:23