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Digitale Medien

NONVOLATILE ORGANIC ACIDS IN GUAVA (1971)

CHAN, H. T. ; BREKKE, J. E. ; USDA, T. CHANG

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 36 (1971), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: — The nonvolatile organic acids of guava were extracted and isolated. TLC of the acids showed the presence of 6 acids, 5 of the acids identified as lactic, malic, citric, ascorbic and galacturonic. GLC of the methyl esters of the guava acids confirmed the presence of malic, citric and lactic acid. Quantitative determinations using succinic acid as an internal standard showed citric and malic acid to be present in almost equal amounts and lactic acid in much lesser amount in cultivated guavas. In wild guavas, citric acid was the predominant acid, with lesser amounts of malic and lactic acids.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb04032.x

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