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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发表在:	Foods
Main Authors:	Wenjie Wang, Zhiwen Zhang, Xiaoying Liu, Xiaoji Cao, Lianzhu Wang, Yuting Ding, Xuxia Zhou
格式:	文件
语言:	英语
出版:	MDPI AG 2022-04-01
主题:	malondialdehyde lipid peroxidation pickled products nitrite GC-MS
在线阅读:	https://www.mdpi.com/2304-8158/11/9/1176