Simultaneous analysis of 2-methylimidazole, 4-methylimidazole, and 5-hydroxymethylfurfural potentially formed in fermented soy sauce by "quick, easy, cheap, effective, rugged, and safe" purification and UHPLC with tandem mass spectrometry.

Zhang, Ling; Li, Chunhai

Zhang, Ling; Li, Chunhai.

Afiliación

Zhang L; Technology Research Center for Lingnan Characteristic Fruits & Vegetables Processing and Application Engineering of Guangdong Province, Food Science Innovation Team of Guangdong Higher Education Institutes, Guangdong University of Petrochemical Technology, Maoming, Guangdong, P. R. China.
Li C; College of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, Guangdong, P. R. China.

J Sep Sci ; 42(2): 501-508, 2019 Jan.

Article en En | MEDLINE | ID: mdl-30370990

Asunto(s)

Fermentación; Furaldehído/análogos & derivados; Imidazoles/análisis; Alimentos de Soja/análisis; Cromatografía Líquida de Alta Presión; Furaldehído/análisis; Furaldehído/metabolismo; Imidazoles/metabolismo; Espectrometría de Masas en Tándem

Palabras clave

4-methylimidazole; 5-hydroxymethylfurfural; soy sauce; tandem mass spectrometry

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Alimentos de Soja / Fermentación / Furaldehído / Imidazoles Idioma: En Revista: J Sep Sci Año: 2019 Tipo del documento: Article

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