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dc.creatorBotrel, Bianca Mesquita Coelho-
dc.creatorAbreu, Daiane Cássia Pereira-
dc.creatorSaczk, Adelir Aparecida-
dc.creatorBazana, Matheus Julien Ferreira-
dc.creatorCoelho, Sabrina Mesquita-
dc.creatorRosa, Priscila Vieira e-
dc.creatorMagriotis, Zuy Maria-
dc.creatorLima, Rafael Machado Felix de-
dc.date.accessioned2018-05-10T17:36:12Z-
dc.date.available2018-05-10T17:36:12Z-
dc.date.issued2017-08-
dc.identifier.citationBOTREL, B. M. C. et al. Residual determination of anesthetic menthol in fishes by SDME/GC–MS. Food Chemistry, London, v. 229, p. 674-679, Aug. 2017.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S030881461730290Xpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/29168-
dc.description.abstractThe SDME-GC/MS method was applied to residual determination of anesthetic menthol in fish. The extractions took place from the headspace of the sample using 1.8 µL of octane as the extraction solvent. To obtain the ideal extraction condition, was used Response Surface Methodology, defining: extraction time 15 min, temperature 30 °C and salt 3 g. The method showed LOD and LOQ of 0.021 and 1.56 µg L−1 respectively, recovery of 94% and R2 of 0.9997. The analyzes were performed on tilapia fillets anesthetized in five concentrations between 5 and 15 × 104 µg L−1 and with times of slaughter after anesthesia of 0, 12, 24 and 48 h. It was determined that 48 h is the required residual period for total metabolization of menthol in the fishes’ organisms. This methodology becomes promising regarding the establishment of protocols to regulatory the use of menthol as an anesthetic in aquaculture.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Chemistrypt_BR
dc.subjectResidual analysispt_BR
dc.subjectAquaculturept_BR
dc.subjectChemometricspt_BR
dc.subjectFood safetypt_BR
dc.titleResidual determination of anesthetic menthol in fishes by SDME/GC–MSpt_BR
dc.typeArtigopt_BR
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