Detection of Maillard Reaction Products at Different Stages in Prepackaged Foods by Ultra-high Performance Liquid Chromatography-Stable Isotope Dilution Mass Spectrometry

A method was developed for the simultaneous determination of seven Maillard reaction products (MRPs), namely Nε-(carboxymethyl)-lysine (CML), Nε-(carboxyethyl)-lysine (CEL), methyglyoxal-derived hydroimidazolones (MG-H1, MG-H2 and MG-H3), glyoxal-derived hydroimidazolone (G-H1) and furosine in prepa...

وصف كامل

التفاصيل البيبلوغرافية

المؤلف الرئيسي:	LI Huatao, ZHANG Qiaozhi, BAO Zongyu, CAI Qingting, NI Haojie, ZHENG Ruixing, ZHANG Shufen, CAO Lili, WANG Yanbo, FU Linglin
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	China Food Publishing Company 2023-04-01
سلاسل:	Shipin Kexue
الموضوعات:	ultra-high performance liquid chromatography-triple quadrupole-tandem mass spectrometry; maillard reaction products; prepackaged foods; nε-(carboxymethyl)-lysine; methyglyoxal-derived hydroimidazolones
الوصول للمادة أونلاين:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-037.pdf
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!