Rapid determination of nine N-nitrosamines in dry-cured mackerel (Scomberomorus niphonius) using salting out homogeneous phase extraction with acetonitrile followed by GC-MS/MS-Reference-Cited by-同舟云学术

Rapid determination of nine N-nitrosamines in dry-cured mackerel (Scomberomorus niphonius) using salting out homogeneous phase extraction with acetonitrile followed by GC-MS/MS

Published:2020-08 Issue: Volume:130 Page:109716
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Dong Hao,Li Haixia,Liang Ming,Luo Donghui,Liu Guang,Zeng Xiaofang,Bai Weidong,Yang Juan,Xian Yanping

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Determination of N-nitrosamines in water resources using Al-AC sorbent for stir-bar supported micro-solid-phase extraction coupled with gas chromatography mass-spectrometry;Alhooshani;Microchemical Journal,2019

2. Determination of N-nitrosamines by automated dispersive liquid–liquid microextraction integrated with gas chromatography and mass spectrometry;Amayreh;Journal of Separation Science,2015

3. Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer;Byun;Journal of Chromatography A,2004

4. Identification and quantification of seven volatile n-nitrosamines in cosmetics using gas chromatography/chemical ionization–mass spectrometry coupled with head space-solid phase microextraction;Choi;Talanta,2016

5. Determination of N-nitrosamines in water by nano iron-porphyrinated poly(amidoamine) dendrimer MCM-41 generation-3 through solid phase membrane tip extraction and HPLC;Chong;Environmental Technology & Innovation,2018

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Reduction of N-nitrosamine in cured ham using atmospheric cold plasma-treated cauliflower powder;Meat Science;2025-01

2. Rapid determination of eight biogenic amines in air-dried yak meat by QuEChERS combined with ultra-performance liquid chromatography-mass spectrometry;Journal of Food Composition and Analysis;2024-09

3. Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel;Food Chemistry;2024-08

4. Intake of tobacco nitrosamines of smokers in various provinces of China and their cancer risk: A meta-analysis;J ENVIRON SCI;2024

5. Intake of tobacco nitrosamines of smokers in various provinces of China and their cancer risk: A meta-analysis;Journal of Environmental Sciences;2024-07