Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1207496 | Journal of Chromatography A | 2008 | 6 Pages |
Abstract
A method for determination of mycophenolic acid (MPA) in dry-cured ham, fermented sausage and liver pâté is described. MPA was extracted from meat with bicarbonate–acetonitrile, further cleaned-up by mixed mode reversed phase-anion exchange and detected using a LC–MS system with electrospray ionisation-time-of-flight detection. The limit of detection was 4 μg/kg in sausage and 6 μg/kg in ham and pâté. The method was successfully used for quantification of MPA in dry-cured ham and liver pâté artificially inoculated with Penicillium brevicompactum. Levels ranged from 190 μg/kg in centre to 11 mg/kg in surface of ham and from 150 μg/kg in bottom to 14 mg/kg in surface of pâté.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Louise Marie Sørensen, Kristian Fog Nielsen, Tomas Jacobsen, Anette Granly Koch, Per Væggemose Nielsen, Jens Christian Frisvad,