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Analytical methods applied to the determination of heterocyclic aromatic amines in foods

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ELSEVIER
DOI: 10.1016/j.jchromb.2007.11.040

Keywords

heterocyclic aromatic amines; foods; extraction methods; chromatographic methods/mass spectrometry; capillary electrophoresis

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Analytical aspects concerning the heterocyclic aromatic amines (HAAs) determination in foods are reviewed. Sample pre-treatment procedures such as liquid-liquid extraction (LLE), supercritical fluid extraction, solid-phase extraction (SPE), solid-phase microextraction (SPME), and the mainly used LLE-SPE tandem extraction are discussed. The analytical methods used for the identification and quantification are HPLC, HPLC combined with single or tandem MS detection (HPLC-MS, HPLC-MS/MS), GC-MS and capillary electrophoresis. Advantages and figures of merit for each technique are discussed. (c) 2007 Elsevier B.V. All rights reserved.

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