Gas Liquid Chromatography of Alkaloids Using Capillary Columns and Four Packed Columns.

1965 ◽  
Vol 37 (7) ◽  
pp. 952-955 ◽  
Author(s):  
J. L. Massingill ◽  
J. E. Hodgkins
Keyword(s):  
Liquid Chromatography ◽  
Capillary Columns ◽  
Packed Columns ◽  
Gas Liquid Chromatography

Sorbents with cross-linked polysiloxane phases for gas—liquid chromatography with packed columns

1990 ◽  
Vol 509 (1) ◽  
pp. 85-91 ◽  
Author(s):  
V.G. Berezkin ◽  
K.N. Shukurova ◽  
V.R. Alishoev ◽  
E.Yu. Sorokina ◽  
F.G. Shaligin ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Packed Columns ◽  
Gas Liquid Chromatography

Manufacture, by electroforming, of thin-walled nickel capillary columns for gas—liquid chromatography

1984 ◽  
Vol 289 ◽  
pp. 17-29 ◽  
Author(s):  
Victor Pretorius ◽  
E.R. Rohwer ◽  
P.J. Apps ◽  
K.H. Lawson ◽  
J. Giesel
Keyword(s):  
Liquid Chromatography ◽  
Capillary Columns ◽  
Gas Liquid Chromatography ◽  
Thin Walled

Hexachlorobenzene Residues in Spanish Meat Products After Cooking, Curing, and Long-term Ripening

1992 ◽  
Vol 55 (11) ◽  
pp. 920-923 ◽  
Author(s):  
AGUSTIN A. ARIÑO ◽  
ANTONIO HERRERA ◽  
MARIA P. CONCHELLO ◽  
CONSUELO PÉREZ
Keyword(s):  
Liquid Chromatography ◽  
Electron Capture ◽  
Meat Products ◽  
Packed Columns ◽  
Electron Capture Detector ◽  
Gas Liquid Chromatography ◽  
Curing Process ◽  
Pork Meat ◽  
Pork Sausage

The effect of cooking, curing, and long-term ripening on hexachlorobenzene (HCB) residues in Spanish pork meat products was investigated. Twenty pork bologna samples were analyzed before and before cooking at 80–82°C for 100 min. Twenty-six fermented dry-cured pork sausage samples were initially analyzed just before filling into natural casing and at 4-, 15-, and 30-d intervals during curing process. Thirty dry-salted cured ham samples were investigated fresh, after dry-salting for 10 d, and after 6 month ripening. HCB residues were quantitated by gas-liquid chromatography with electron capture detector using packed columns. Neither cooking nor curing significantly reduced the HCB content in pork bologna and pork sausage, respectively. Ham processing yielded a significant (p<0.001) reduction of 42% in HCB levels throughout the length of maturation.

Sign in / Sign up

Export Citation Format

Share Document