[Study of Rapid HPLC Method for the Determination of Antioxidants in Foods, and Standard Solution Stability during Storage].

Mikami, Yoko; Takagi, Yuko; Miyakawa, Hiroyuki; Yamajima, Yukiko; Sakamaki, Narue; Kobayashi, Chigusa

Mikami, Yoko; Takagi, Yuko; Miyakawa, Hiroyuki; Yamajima, Yukiko; Sakamaki, Narue; Kobayashi, Chigusa.

Afiliación

Mikami Y; Tokyo Metropolitan Institute of Public Health.
Takagi Y; Tokyo Metropolitan Institute of Public Health.
Miyakawa H; Tokyo Metropolitan Institute of Public Health.
Yamajima Y; Tokyo Metropolitan Institute of Public Health.
Sakamaki N; Tokyo Metropolitan Institute of Public Health.
Kobayashi C; Tokyo Metropolitan Institute of Public Health.

Shokuhin Eiseigaku Zasshi ; 63(1): 12-19, 2022.

Article en Ja | MEDLINE | ID: mdl-35264517

Asunto(s)

Antioxidantes; Espectrometría de Masas en Tándem; Hidroxianisol Butilado/análisis; Cromatografía Líquida de Alta Presión; Cromatografía Liquida

Palabras clave

HPLC; LC-MS/MS; antioxidant; butylated hydroxyanisole (BHA); butylated hydroxytoluene (BHT); fluorescence detection; l-ascorbic acid (AsA); stability; tertiary butylhydroquinone (TBHQ)

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Espectrometría de Masas en Tándem / Antioxidantes Idioma: Ja Revista: Shokuhin Eiseigaku Zasshi Año: 2022 Tipo del documento: Article

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