An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods

An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods

Malondialdehyde (MDA) is one of the representative end products under lipid peroxidation, indicating the degree of lipid oxidation in foods. However, compounds in pickled products, especially the nitrite in salted lean pork can react with MDA under the acidic condition, leads to the loss of MDA and...

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Bibliographic Details
Main Authors: Wenjie Wang, Zhiwen Zhang, Xiaoying Liu, Xiaoji Cao, Lianzhu Wang, Yuting Ding, Xuxia Zhou
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
malondialdehyde
lipid peroxidation
pickled products
nitrite
GC-MS
Online Access:https://www.mdpi.com/2304-8158/11/9/1176

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