Abstract：
:This study presents a method validation for extraction and quantitative analysis of 4-hexylresorcinol residues in shrimp and crab meat using HPLC-FLD. We were focused on the collaboratively analysis of each shrimp and crab meat samples, and developed LC-MS/MS method for the correct confirmation of the identity of compound. Validation parameters; selectivity, linearity, LOD, LOQ, accuracy, precision, and measurement of uncertainty were attained. The measurement of uncertainty was based on the precision study, data related to the performance of the analytical process and quantification of 4-hexylresorcinol. For HPLC-FLD analysis, the recoveries of 4-hexylresorcinol from spiked samples at levels of 0.2-10.0 ppm ranged from 92.54% to 97.67% with RSDs between 0.07% and 1.88%. According to these results, the method has been proven to be appropriate for extraction and determination of 4-hexylresorcinol, and can be used to maintain the safety of shrimp and crab products containing 4-hexylresorcinol residues.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kim YH,Kim JM,Lee JS,Gang SR,Lim HS,Kim M,Lee OHdoi
10.1016/j.foodchem.2015.06.051subject
Has Abstractpub_date
2016-01-01 00:00:00pages
1086-1092eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00943-7journal_volume
190pub_type
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