title: Determination of 4-hexylresorcinol in crab meat.
abstract: A method is described for determining 4-hexylresorcinol in crab meat. 4-Hexylresorcinol is used to prevent melanosis in shrimp, and the same use has been proposed for crab meat. Because 4-hexylresorcinol may be added illegally to crab meat as a preservative, consumer protection requires that residues of the compound be monitored in crab meat. 4-Hexylresorcinol is extracted from crab meat with acetonitrile. After dilution with water, the extract is passed through a C18 solid-phase extraction column and 4-hexylresorcinol is eluted from the column with ethanol. The compound is determined by reversed-phase liquid chromatography with diode array detection at 206 nm. Limit of quantitation is 1.0 microgram/g. Mean recovery in the range 1-20 micrograms/g is 89%, with a relative standard deviation of 6.3.
authors.affiliation: U.S. Food and Drug Administration, National Forensic Chemistry Center, Cincinnati, OH 45202, USA.
authors.forename: A W
authors.initials: AW
authors.lastname: Smallwood
authors.forename: T L
authors.initials: TL
authors.lastname: Ranieri
authors.forename: R D
authors.initials: RD
authors.lastname: Satzger
mesh_terms: D000818:Animals; D003386:Brachyura / Q000737:chemistry*; D002853:Chromatography, Liquid; D006604:Hexylresorcinol / Q000032:analysis*; D007202:Indicators and Reagents; D008460:Meat / Q000032:analysis*
chemical_list: D007202:Indicators and Reagents; D006604:Hexylresorcinol