Semicarbazide universality study and its speculated formation pathway

This study reflected the SEM universality in different food. In previous studies where using LC –MS to detect SEM in different foods, the pretreatments of different substrate foods rarely varied, this would easily lead to experimental error and solvent waste, this study carried out sample pretreatment classification for the main components of different foods, which provided a reference for t he subsequent SEM detection. In view of the endogenous SEM, the possible formation pathways of endogenous SEM were analyzed from the aspects of processing methods and amino acid compositions, providing a theoretical basis for the future study of endogenous SEM.

Source: Journal of Food Safety - November 25, 2018 Category: Food Science Authors: Wenlong Yu, Weihua Liu, Wenrui Tian, Xiuting Li, Xianghong Wang Tags: ORIGINAL ARTICLE Source Type: research