An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods

Malondialdehyde (MDA) is one of the representative end products under lipid peroxidation, indicating the degree of lipid oxidation in foods. However, compounds in pickled products, especially the nitrite in salted lean pork can react with MDA under the acidic condition, leads to the loss of MDA and...

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Detalles Bibliográficos
Autores principales: Wang, Wenjie, Zhang, Zhiwen, Liu, Xiaoying, Cao, Xiaoji, Wang, Lianzhu, Ding, Yuting, Zhou, Xuxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099496/
https://www.ncbi.nlm.nih.gov/pubmed/35563899
http://dx.doi.org/10.3390/foods11091176

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099496/
https://www.ncbi.nlm.nih.gov/pubmed/35563899
http://dx.doi.org/10.3390/foods11091176

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