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    WANG Yanfei, HUANG Dan, CHEN Sheng, CHEN Li, WANG Guojun, JIN Yangping, CHEN Kexian. Research Progress on Analytical Methods for N-Nitrosamine Compounds in Pickled Foods[J]. PHYSICAL TESTING AND CHEMICAL ANALYSIS PART B:CHEMICAL ANALYSIS, 2018, 54(9): 1068-1073. DOI: 10.11973/lhjy-hx201809018
    Citation: WANG Yanfei, HUANG Dan, CHEN Sheng, CHEN Li, WANG Guojun, JIN Yangping, CHEN Kexian. Research Progress on Analytical Methods for N-Nitrosamine Compounds in Pickled Foods[J]. PHYSICAL TESTING AND CHEMICAL ANALYSIS PART B:CHEMICAL ANALYSIS, 2018, 54(9): 1068-1073. DOI: 10.11973/lhjy-hx201809018
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    Research Progress on Analytical Methods for N-Nitrosamine Compounds in Pickled Foods

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    • This paper briefly introduced the types and characteristics of N-nitrosamine compounds in pickled foods, and mainly summarized the research progress of analytical methods for N-nitrosamine compounds in pickled foods, such as gas chromatography, liquid chromatography, liquid chromatography-mass spectrometry and micellar electrokinetic capillary chromatography (39 ref.cited).
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