Study on the Detection Method of Nitrosamines in Livestock Food

Hou Xiaolin

doi:10.1051/e3sconf/202126702074

All issues

Volume 267 (2021)

E3S Web Conf., 267 (2021) 02074

References

Open Access

Issue		E3S Web Conf. Volume 267, 2021 7^th International Conference on Energy Science and Chemical Engineering (ICESCE 2021)


Article Number		02074
Number of page(s)		4
Section		Environmental Chemistry Research and Chemical Preparation Process
DOI		https://doi.org/10.1051/e3sconf/202126702074
Published online		04 June 2021

Li Li, Wang Yuchuan, Li Shuo, et al. Research progress of nitrosamine detection technology in cosmetics[J]. Chinese Pharmacist, 2021, 24(03): 553–557. [Google Scholar]
Liang Xiuqing, Yang Ying, Zhang Hongxia, et al. Research progress in detection technology of volatile N-nitrosamine compounds in meat products[J]. Meat Research, 2021, 35(01): 98–104. [Google Scholar]
Hou Jing, Lu Yuepeng, Chen Dan, et al. Rapid determination of N-dimethylnitrosamine in meat products using GC-MS[J]. Food Industry, 2020, 41(12): 298–300. [Google Scholar]
Cai Shu, Zhang Rongrong, Deng Feiyan. Discussion on the application of high performance liquid chromatography in food detection[J]. Modern Food, 2020(23): 123-125. [Google Scholar]
Lv Shumei. The application of high performance liquid chromatography (HPLC) in the detection of food additives[J]. Food Safety Guide, 2020(30): 166-167. [Google Scholar]
Huang Zhoumei, Ma Hui, Li Zhanming, et al. Research progress in N-nitrosamine detection methods in food[J]. Journal of Food Safety and Quality Inspection, 2020, 11(19): 6892–6900. [Google Scholar]
Zhang Jianbin, Ma Lizhen, Zhang Tian, et al. Establishment of 9 methods for determination of N-nitrosamines in meat products[J]. Chinese Journal of Food Science, 2020, 20(05): 276–282. [Google Scholar]

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[1] Li Li, Wang Yuchuan, Li Shuo, et al. Research progress of nitrosamine detection technology in cosmetics[J]. Chinese Pharmacist, 2021, 24(03): 553–557. [Google Scholar]

[2] Liang Xiuqing, Yang Ying, Zhang Hongxia, et al. Research progress in detection technology of volatile N-nitrosamine compounds in meat products[J]. Meat Research, 2021, 35(01): 98–104. [Google Scholar]

[3] Hou Jing, Lu Yuepeng, Chen Dan, et al. Rapid determination of N-dimethylnitrosamine in meat products using GC-MS[J]. Food Industry, 2020, 41(12): 298–300. [Google Scholar]

[4] Cai Shu, Zhang Rongrong, Deng Feiyan. Discussion on the application of high performance liquid chromatography in food detection[J]. Modern Food, 2020(23): 123-125. [Google Scholar]

[5] Lv Shumei. The application of high performance liquid chromatography (HPLC) in the detection of food additives[J]. Food Safety Guide, 2020(30): 166-167. [Google Scholar]

[6] Huang Zhoumei, Ma Hui, Li Zhanming, et al. Research progress in N-nitrosamine detection methods in food[J]. Journal of Food Safety and Quality Inspection, 2020, 11(19): 6892–6900. [Google Scholar]

[7] Zhang Jianbin, Ma Lizhen, Zhang Tian, et al. Establishment of 9 methods for determination of N-nitrosamines in meat products[J]. Chinese Journal of Food Science, 2020, 20(05): 276–282. [Google Scholar]