Blue cotton, Blue Rayon and Blue Chitin in the analysis of heterocyclic aromatic amines--a review.
Heterocyclic amines (HCAs) are a group of compounds formed when protein-rich foods, such as meat or fish, are prepared under normal cooking conditions, such as frying, grilling, or broiling. To evaluate and estimate the risks associated with HCAs contained in the diet, it is important to determine the levels in cooked foods, and the levels of HCAs and metabolites in the body. HCAs are normally found at low amounts in a complex matrix, which necessitates a good purification method and a sensitive detection system. The objective of this review was to briefly present the current knowledge on the use of Blue Cotton, Blue Rayon and Blue Chitin in the analysis of HCAs.
Skog
Kerstin
K
Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00 Lund, Sweden. kerstin.skog@inl.lth.se
D000588:Amines / Q000032:analysis* / Q000737:chemistry; D002482:Cellulose / Q000031:analogs & derivatives* / Q000737:chemistry*; D002686:Chitin / Q000737:chemistry*; D006571:Heterocyclic Compounds / Q000032:analysis* / Q000737:chemistry; D007211:Indoles / Q000737:chemistry*; D015394:Molecular Structure; D009942:Organometallic Compounds / Q000737:chemistry*
D000588:Amines; D006571:Heterocyclic Compounds; D007211:Indoles; D009942:Organometallic Compounds; C079284:blue rayon; D002686:Chitin; D002482:Cellulose