01628naa a2200349 a 450000100080000000500110000800800410001902400540006010000160011424501820013026000090031252005140032165000170083565000190085265000260087165000160089765000180091365000110093165300120094265300270095465300240098165300200100565300230102565300230104865300080107165300160107965300280109570000170112370000210114070000180116177300990117921645712024-05-28       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/978-1-0716-3806-4_142DOI1 aFEDDERN, V.  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]  c2024  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.  aChicken meat  aDerivatization  aLiquid chromatography  aMetabolites  aCromatografia  aFrango  aBroiler  aCromatografia líquida  aDegradation product  aDerivatização  aDinitrocarbanilida  aDinitrocarbanilide  aDNC  aMetabólito  aProduto de degradação1 aGRESSLER, V.1 aCUNHA JUNIOR, A.1 aBACILA, D. M.  tIn: HOFF, R.; MOLOGNONI, L. (ed). Chemical food contaminants analysis. New York: Humana, 2024.