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Automation gradient-based methods

A method for the determination of 15 BAs in different foodstuffs, namely, Swiss cheese, salami, milk, beer, and wine, was developed by Petridis and Steinhart it is based on an automated precolumn derivatization of BAs [after acidification with TCA and solid-phase extraction (SPE) on Amberlite resin] with OPA/ME and separation on a Spherisorb ODS-2 column with gradient elution (ACN-MeOH-phosphate buffer) and fluorescence detection (71). [Pg.884]

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See also in sourсe #XX -- [ Pg.83 ]



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