Author： Becalski A. Lau B. P.-Y. Lewis D. Seaman S.
Publisher： Taylor & Francis Ltd
ISSN： 1464-5122
Source： Food Additives and Contaminants, Vol.23, Iss.2, 2006-02, pp. : 107-109
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Abstract
Levels of semicarbazide were determined by liquid chromatography-tandem mass spectrometry using isotope dilution ( 13 C 15 N 2 -semicarbazide) methodology, and they were measured, after hydrolysis in 0.125?M hydrochloric acid and derivatization with 2-nitrobenzaldehyde, as a sum of free and bound semicarbazide. Levels of semicarbazide in 11 bakery products, which were sampled at three time intervals from the same source, varied from not detected (
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