食品添加物の分析に関する研究 (第19報)

DOI Web Site

書誌事項

タイトル別名
  • Studies on Analysis of Food Additives (XIX)
  • ショクヒン テンカブツ ノ ブンセキ ニ カンスル ケンキュウ 19 ピロ タンサン ジエチル テンカ ショクヒン チュウ ノ タンサン ジエチル ノ テイリョウホウ ニ ツイテ ノ ジャッカン ノ カイリョウ
  • Some Improvements on the Determination of Diethyl Carbonate in the Foods Treated by the Addition of Diethyl Pyrocarbonate as a Sterilizer
  • ピロ炭酸ジエチル添加食品中の炭酸ジエチルの定量法についての若干の改良

この論文をさがす

抄録

In the previous paper the authors reported on the formation and determination method of diethyl carbonate (DEC) in foods. But, the procedure of the method was somewhat complicated and the recovery of DEC was not necessarily complete. In this paper was described the improved method, in which the procedure was made more simple and the recovery ratio of DEC higher than that of the previous method.<BR>The outline of the new determination method is as follows. DEC in the food is extracted with chloroform, and then directly determined by gas chromatogray using diisodecyl phthalate and polyethylene glycol 400 as complex columns and ethylbenzene as an internal substance. The recovery of DEC in foods was as high as 93-98%. At the same time, the stability of DEC in water, ethanol aqueous solution and alcoholic drinks was studied. DEC was stable in alcoholic drinks for at least about one month, but in water decreased to 70-90% of the initial concentration after twenty days.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 11 (1), 23-27, 1970

    公益社団法人 日本食品衛生学会

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ