Butter individual values

Please note that 0 values denote 'No data'. All content of free and bound AGE values are based upon (mg/100 gram or ml food)


Food item Compound Process Method Processing temperature (°C) Processing time (min.) Storage method Sample preparation Sample detection Content of free AGE (mg/100 gram or ml food) Content of bound AGE (mg/100 gram or ml food)
Butter CML No data No data No data No data UPLC-ESI, reduction with sodium borohydride and acid hydrolysis 6M HCL MS/MS (MRM) 0 0.037
Butter CML No data No data No data No data LC-ESI, after sodium borohydride and acid hydrolysis (6M HCl) MS/MS 0 0.024
Butter CML No data No data No data No data LC-ESI, after sodium borohydride and acid hydrolysis (6M HCl) MS/MS 0 0.012
Butter CML No data No data No data No data UPLC-ESI, after acid hydrolysis (6N HCl) MS/MS (MRM) 0 0.03
Food item Compound Process Method Processing temperature (°C) Processing time (min.) Storage method Sample preparation Sample detection Content of free AGE (mg/100 gram or ml food) Content of bound AGE (mg/100 gram or ml food)