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Digitale Medien

Humectant Analysis of Intermediate Moisture Meat by High Performance Liquid Chromatography (1982)

NAGEL, C. W. ; BREKKE, C. J. ; LEUNG, H. K.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 47 (1982), 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: A quantitative extraction and high performance liquid chromatography (HPLC) procedure for analysis of four common humectants (sucrose, sorbitol, glycerol and propylene glycol) in intermediate moisture meat was developed. The procedure includes removal of ionic species from an extract with cation and anion columns prior to HPLC analysis with an Aminex HPX-87 column. The total time for HPLC analysis was 20 min. Total mean recovery of the humectants added to the meat ranged from 97% for sucrose to 110% for glycerol.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11100.x

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