Liquid chromatography for the determination of mycotoxins in foods / / R. Romero-González, J.L. Martínez Vidal and A. Garrido Frenich

• Autore: Romero-González R
• Pubblicazione: New York, : Nova Science Publishers, c2010
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (75 p.)
• Disciplina: 664.001/579
• Soggetto topico: Food - Microbiology; Mycotoxicoses; Liquid chromatography; Food contamination
• Altri autori: Martínez VidalJ. L Garrido FrenichA
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references (p. [51]-58) and index.
• Nota di contenuto: Presence of mycotoxins in food -- Sample preparation -- Chromatographic methods for mycotoxin analysis.
• Sommario/riassunto: Traditionally mycotoxins are mainly determined by immunoassay screening methods or by single compound chromatographic analytical methods, based on immunoaffinity column cleanup followed by a separation step using thin layer chromatography (TLC), gas chromatography (GC) or liquid chromatography (LC), which were coupled to conventional detectors such as electron capture detection (ECD), fluorescence or UV-visible detection. In some cases, especially when fluorescence detection was used, it was necessary to include a pre- or post-column derivatization step in order to increase the detection capabilities of the analytical method. However, the application of hyphenated chromatographic techniques, especially LC coupled to mass spectrometry (MS) and LC-MS/MS, has several advantages including simple treatment, due to further clean up procedures with immunoaffinity columns can be avoided, rapid determination and high sensitivity.
• Titolo autorizzato: Liquid chromatography for the determination of mycotoxins in foods
• ISBN: 1-61728-442-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910964056203321
• Lo trovi qui: Univ. Federico II
• Serie: Food science and technology series (Nova Science Publishers)