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- W2362948879 abstract "A method for the determination of semicarbazide in flour and its products was developed,and the degradation pattern of azodicarbazide and contamination level of semicarbazide were studied.Samples were hydrolyzed by 0.1 N hydrochloric acid and derivatized with o-nitrobenzaldehyde.The resultant derivative was extracted with ethyl acetate,and the lipid was removed by liquid-liquid extraction using n-hexane.The target compound was detected by LC-MS/MS and quantification was performed based on an internal standard.Good linearity of semicarbazide was achieved over the concentrations range of 0.5 μg/L ~ 100 μg/L,and the recoveries of semicarbazide in flour,steamed bun and bread fortified at the three spiking levels of 0.5,1.0,5.0μg/kg were 88.8% ~ 99.4 % with relative standard deviations of 4.8% ~ 11.5 %.The limit of quantification was 0.5 μg/kg.The method is reliable and reproducible,and could be used for the determination of semicarbazide in flour and its products.The contents of semicarbazide in bread show good linearity with azodicarbazide concentrations in flour.Concentrations of semicarbazide in commercial positive bread were from17.6 μg/kg to 353.0 μg/kg with positive percentage of 92.0 %,which indicates that the situation of semicarbazide contamination is serious in our country." @default.
- W2362948879 created "2016-06-24" @default.
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- W2362948879 date "2014-01-01" @default.
- W2362948879 modified "2023-09-22" @default.
- W2362948879 title "Determination of semicarbazide in flour and flour products by liquid chromatography-tandem mass spectrometry" @default.
- W2362948879 hasPublicationYear "2014" @default.
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