Acrylamide levels of bakery products, e. g., bread and bread rolls, are usually below 100 microg/kg , often even below 50 microg/kg. Therefore, usual analytical methods which have an LOQ greater, not dbl equals 25 microg/kg are not sensitive enough for detailed investigations on acrylamide formation
Method optimization for the determination of carbonyl compounds in disinfected water by DNPH derivatization and LC–ESI–MS–MS
✍ Scribed by C. Zwiener; T. Glauner; F. Frimmel
- Publisher
- Springer
- Year
- 2002
- Tongue
- English
- Weight
- 139 KB
- Volume
- 372
- Category
- Article
- ISSN
- 1618-2650
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
## Abstract A highly sensitive, rapid assay method has been developed and validated for the simultaneous estimation of tolmetin (TMT) and MED5 in human plasma with liquid chromatography coupled to tandem mass spectrometry with electrospray ionization in the positive‐ion mode. A simple solid‐phase e
## Abstract In this work, ten selected pesticides of different chemical groups, indicated to orange culture, were extracted and determined by liquid chromatography–mass spectrometry using both electrospray ionization (ESI) and atmospheric pressure chemical ionization (APCI) operating in the positiv