Comparison between Different Extraction Methods for Determination of Primary Aromatic Amines in Food Simulant

Figure 3

Chromatogram of extracted sample spiked (15 ppb) in 3% acetic acid with SPE SCX. Peak identified as a: 2,6-TDA, b: 2,4-TDA, c: 4,4′-MDA, d: 2,4′-MDA, and e: 2,2′-MDA.