Chromatografické stanovení biogenních aminů a polyaminů ve zrajících sýrech = Chromatographic Determination of Biogenic Amines and Polyamines in Ripening Cheeses
The objective of the study was to standardize determination of biogenic amines (BA) and polyamines (PA) in ripening cheeses by LC after their extraction with aqueous HCl and derivatization with dansyl chloride, and to verify the method using the cheeses with expected high contents of BA and PA. The central and edge parts of twenty-week-old Edam cheeses from two … celý popis
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- Chemické listy. -- ISSN 0009-2770. -- Roč. 108, č. 12 (2014), s. 1140-1144
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- Literatura na s. 1144,
MARC
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| 100 | 1 | |a Komprda, Tomáš |u Mendelova univerzita v Brně, Agronomická fakulta, Ústav technologie potravin |7 xx0020180 |4 aut | |
| 245 | 1 | 0 | |a Chromatografické stanovení biogenních aminů a polyaminů ve zrajících sýrech = |b Chromatographic Determination of Biogenic Amines and Polyamines in Ripening Cheeses / |c Tomáš Komprda, Vlastimil Dohnal a Olga Cwiková |
| 246 | 3 | 1 | |a Chromatographic Determination of Biogenic Amines and Polyamines in Ripening Cheeses |
| 300 | |b Ilustrace | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a bez média |b n |2 rdamedia | ||
| 338 | |a svazek |b nc |2 rdacarrier | ||
| 500 | |a 3 grafy, 1 tabulka | ||
| 504 | |a Literatura na s. 1144, |b 11 záznamů | ||
| 520 | 3 | 9 | |a The objective of the study was to standardize determination of biogenic amines (BA) and polyamines (PA) in ripening cheeses by LC after their extraction with aqueous HCl and derivatization with dansyl chloride, and to verify the method using the cheeses with expected high contents of BA and PA. The central and edge parts of twenty-week-old Edam cheeses from two sources, with two fat contents and using two starter cultures were analyzed. The limits of detection and recoveries ranged from 0.008 to 0.0013 mg.kg-1 and from 84 % to 96 %, respectively. Total amines (BA+PA) in the cheeses ranged from 60 to 709 mg.kg-1. |9 eng |
| 530 | |a Dostupné též na internetu (ISSN 1213-7103) | ||
| 546 | |a Český text, anglický abstrakt | ||
| 650 | 0 | 7 | |a MILK PRODUCTS |2 agrovoc |
| 650 | 0 | 7 | |a CHEESE |2 agrovoc |
| 650 | 0 | 7 | |a RIPENING |2 agrovoc |
| 650 | 0 | 7 | |a BIOGENIC AMINES |2 agrovoc |
| 650 | 0 | 7 | |a POLYAMINES |2 agrovoc |
| 650 | 0 | 7 | |a CHROMATOGRAPHY |2 agrovoc |
| 650 | 0 | 7 | |a HARD CHEESE |2 agrovoc |
| 650 | 0 | 7 | |a HPLC |2 agrovoc |
| 650 | 0 | 7 | |a PRODUCTION |2 agrovoc |
| 650 | 0 | 7 | |a FOOD TECHNOLOGY |2 agrovoc |
| 650 | 0 | 7 | |a MICROBIAL FLORA |2 agrovoc |
| 650 | 0 | 7 | |a LIPID CONTENT |2 agrovoc |
| 650 | 0 | 7 | |a mléčné výrobky |2 agrovoc |
| 650 | 0 | 7 | |a sýr |2 agrovoc |
| 650 | 0 | 7 | |a zrání |2 agrovoc |
| 650 | 0 | 7 | |a biogenní aminy |2 agrovoc |
| 650 | 0 | 7 | |a polyaminy |2 agrovoc |
| 650 | 0 | 7 | |a analytické metody |2 agrovoc |
| 650 | 0 | 7 | |a chromatografie |2 agrovoc |
| 650 | 0 | 7 | |a tvrdé sýry |2 agrovoc |
| 650 | 0 | 7 | |a HPLC |2 agrovoc |
| 650 | 0 | 7 | |a výroba |2 agrovoc |
| 650 | 0 | 7 | |a potravinářská technologie |2 agrovoc |
| 650 | 0 | 7 | |a mikrobiální flóra |2 agrovoc |
| 650 | 0 | 7 | |a obsah lipidů |2 agrovoc |
| 653 | 0 | |a kapalinová chromatografie |a eidam |a startovací kultury | |
| 700 | 1 | |a Dohnal, Vlastimil, |d 1976- |u Univerzita Hradec Králové, Přírodovědecká fakulta, Katedra chemie |7 pna2015873045 |4 aut | |
| 700 | 1 | |a Cwiková, Olga |u Mendelu v Brně |7 xx0176052 |4 aut | |
| 773 | 0 | |t Chemické listy |x 0009-2770 |g Roč. 108, č. 12 (2014), s. 1140-1144 |q 108:12 |9 2014 | |
| 856 | 4 | 1 | |u http://www.chemicke-listy.cz/docs/full/2014_12_1140-1144.pdf |q text/pdf |y Plný text |4 N |
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