Contamination of Chinese salted fish with volatile N-nitrosamines as determined by QuEChERS and gas chromatography–tandem mass spectrometry-Reference-Cited by-同舟云学术

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Contamination of Chinese salted fish with volatile N-nitrosamines as determined by QuEChERS and gas chromatography–tandem mass spectrometry

Published:2017-10 Issue: Volume:232 Page:763-769
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Qiu Yuesheng,Chen Jie-Hua,Yu Weijun,Wang Pei,Rong Minxian,Deng Hong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation–a review;Al Bulushi;Critical Reviews in Food Science and Nutrition,2009

2. Liquid chromatography-electrospray ionization tandem mass spectrometry and dynamic multiple reaction monitoring method for determining multiple pesticide residues in tomato;Andrade;Food Chemistry,2015

3. Highly sensitive determination of polybrominated diphenyl ethers in surface water by GC coupled to high-resolution MS according to the EU Water Directive 2008/105/EC;Barco-Bonilla;Journal of Separation Science,2014

4. Determination of volatile nitrosamines in meat products by microwave-assisted extraction and dispersive liquid-liquid microextraction coupled to gas chromatography-mass spectrometry;Campillo;Journal of Chromatography A,2011

5. Nitrosamines extraction from frankfurter sausages by using superheated water;Chienthavorn;Separation Science and Technology,2014

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1. Development and validation of QuEChERS-based LC-MS/MS method for simultaneous quantification of eleven N-nitrosamines in processed fish meat, processed meat, and salted fish products;Food Chemistry;2024-11

2. The metabolic regulation mechanism of gallic acid on biogenic amines and nitrosamines in reduced-nitrite Chinese fermented sausages: A perspective of metabolomics and metagenomics;Food Chemistry;2024-10

3. From detection methods to risk prevention: Control of N‐nitrosamines in foods and the role of natural bioactive compounds;Comprehensive Reviews in Food Science and Food Safety;2024-09

4. Rapid determination of 15 <italic>N</italic>-nitrosamines in air-dried yak meat using one-step QuEChERS-gas chromatography-triple quadrupole mass spectrometry;Chinese Journal of Chromatography;2024-04-01

5. Occurrence and carcinogenic risk assessment of N-nitrosamines in some dried aquatic products in China;Food Control;2023-10

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