Development of a Fast Method Using Inductively Coupled Plasma Mass Spectrometry Coupled with High-Performance Liquid Chromatography and Exploration of the Reduction Mechanism of Cr(VI) in Foods.

Song, Ge; Tan, Honglian; Cheng, Chuhan; Li, Peng; Sun, Xinyang; Zhou, Yuling; Fang, Yong

Song, Ge; Tan, Honglian; Cheng, Chuhan; Li, Peng; Sun, Xinyang; Zhou, Yuling; Fang, Yong.

Affiliation

Song G; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
Tan H; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
Cheng C; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
Li P; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
Sun X; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
Zhou Y; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570314, China.
Fang Y; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.

Toxics ; 12(5)2024 Apr 29.

Article de En | MEDLINE | ID: mdl-38787104

Mots clés

Cr(VI); HPLC-ICP-MS; food components; reduction; speciation

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Toxics Année: 2024 Type de document: Article Pays d'affiliation: Chine Pays de publication: Suisse

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