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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
28/05/2024 |
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Data da última atualização: |
28/05/2024 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FEDDERN, V.; GRESSLER, V.; CUNHA JUNIOR, A.; BACILA, D. M. |
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Afiliação: |
VIVIAN FEDDERN, CPACT; VANESSA GRESSLER, CNPSA; ANILDO CUNHA JUNIOR, CNPSA; DANNIELE MIRANDA BACILA. |
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Título: |
Determination of p-Nitroaniline residues in chicken meat by salting-out liquid-liquid extraction (SALLE) followed by derivatization and LC-MS/MS analysis. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
In: HOFF, R.; MOLOGNONI, L. (ed). Chemical food contaminants analysis. New York: Humana, 2024. |
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DOI: |
https://doi.org/10.1007/978-1-0716-3806-4_14 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: When administering nicarbazin to broiler chickens, the component 4,4′-dinitrocarbanilide (DNC) is deposited in muscle tissues and organs. Some of the accumulated DNC undergoes degradation when chicken meat is subjected to traditional cooking methods, leading to the release of p-nitroaniline (p-NA). The method outlined in this protocol comprises p-NA extraction procedure from chicken breast, encompassing all stages of sample preparation until the determination of this analyte through LC-MS/MS. |
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Palavras-Chave: |
Broiler; Cromatografia líquida; Degradation product; Derivatização; Dinitrocarbanilida; Dinitrocarbanilide; DNC; Metabólito; Produto de degradação. |
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Thesagro: |
Cromatografia; Frango. |
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Thesaurus Nal: |
Chicken meat; Derivatization; Liquid chromatography; Metabolites. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01628naa a2200349 a 4500
001 2164571
005 2024-05-28
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/978-1-0716-3806-4_14$2DOI
100 1 $aFEDDERN, V.
245 $aDetermination of p-Nitroaniline residues in chicken meat by salting-out liquid-liquid extraction (SALLE) followed by derivatization and LC-MS/MS analysis.$h[electronic resource]
260 $c2024
520 $aAbstract: When administering nicarbazin to broiler chickens, the component 4,4′-dinitrocarbanilide (DNC) is deposited in muscle tissues and organs. Some of the accumulated DNC undergoes degradation when chicken meat is subjected to traditional cooking methods, leading to the release of p-nitroaniline (p-NA). The method outlined in this protocol comprises p-NA extraction procedure from chicken breast, encompassing all stages of sample preparation until the determination of this analyte through LC-MS/MS.
650 $aChicken meat
650 $aDerivatization
650 $aLiquid chromatography
650 $aMetabolites
650 $aCromatografia
650 $aFrango
653 $aBroiler
653 $aCromatografia líquida
653 $aDegradation product
653 $aDerivatização
653 $aDinitrocarbanilida
653 $aDinitrocarbanilide
653 $aDNC
653 $aMetabólito
653 $aProduto de degradação
700 1 $aGRESSLER, V.
700 1 $aCUNHA JUNIOR, A.
700 1 $aBACILA, D. M.
773 $tIn: HOFF, R.; MOLOGNONI, L. (ed). Chemical food contaminants analysis. New York: Humana, 2024.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
