Development of a UPLC-MS/MS-based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat products.

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第一作者： Tan,Wang

第一单位： College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Key Laboratory for Safety Assessment (Environment) of Agricultural Genetically Modified Organisms, Ministry of Agriculture and Rural Affairs/ Pesticide Safety Evaluation Research Center, Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China.

作者： Tan,Wang ^[1] ; Maofeng,Dong ^[2] ; Qinyi,Shen ^[2] ; Guangyue,Wen ^[2] ; Mingfu,Wang ^[3] ; Yueliang,Zhao ^[4]

作者单位： College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Key Laboratory for Safety Assessment (Environment) of Agricultural Genetically Modified Organisms, Ministry of Agriculture and Rural Affairs/ Pesticide Safety Evaluation Research Center, Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China. ^[1] Key Laboratory for Safety Assessment (Environment) of Agricultural Genetically Modified Organisms, Ministry of Agriculture and Rural Affairs/ Pesticide Safety Evaluation Research Center, Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China. ^[2] Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China. Electronic address: mfwang@szu.edu.cn. ^[3] College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China. Electronic address: ylzhao1@sjtu.edu.cn. ^[4]

关键词 AGEs HAs Stewed meat products UPLC-MS/MS

主题词串联质谱法(Tandem Mass Spectrometry);胺类(Amines);色谱法, 高压液相(Chromatography, High Pressure Liquid);肉制品(Meat Products);动物(Animals);杂环化合物(Heterocyclic Compounds);固相萃取(Solid Phase Extraction);检测限(Limit of Detection);猪(Swine)

DOI 10.1016/j.foodchem.2024.139470

PMID 38678663

发布时间 2024-05-25

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Food chemistry

2024年451卷

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Development of a UPLC-MS/MS-based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat products.

Food chemistry

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Food chemistry

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Development of a UPLC-MS/MS-based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat products.

Food chemistry

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Food chemistry

相关期刊

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