منابع مشابه
GC/CI-MS/MS method for the identification and quantification of volatile N-nitrosamines in meat products.
A sensitive and selective method was developed and validated for the determination of nine N-nitrosamines in meat products. The N-nitrosamines were extracted with NaOH/methanol, partitioned into dichloromethane on a ChemElut column and cleaned-up by solid-phase extraction. All samples were spiked with (2)H isotope-labelled N-nitrosamine internal standard prior to extraction. After purification ...
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ژورنال
عنوان ژورنال: Journal of the Mass Spectrometry Society of Japan
سال: 1976
ISSN: 1884-3271,1340-8097
DOI: 10.5702/massspec1953.24.331