書誌事項
- タイトル別名
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- Determination Method for Sodium Alginate in Foods
- ショクヒン チュウ ノ アルギンサン ナトリウム ノ テイリョウ ブンセキホウ
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An analytical method for the determination of sodium alginate in various foods was developed. Pectin and protein were removed from foods with 1.5mol/L sulfuric acid and 1mol/L magnesium sulfate-2.2mol/L sodium sulfate solution. Pectic substances in foods were removed as a precipitate with 1% sodium hydrogen carbonate solution. Alginic acid in the extract was precipitated as a copper salt, dissolved in 1mol/L ammonia water, and determined colorimetrically by means of a naphthoresorcinol reaction. The described method was applied to 18 kinds of food. The recovery of sodium alginate spiked at the level of 0.1% was more than 75%, except for soybean flour. The determination limit of the method was 0.002%. Sodium alginate was not detected in 18 kinds of food, but was detected in whipped cream, pudding and noodles at levels of 0.280%, 0.112% and 0.290%, respectively.
収録刊行物
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- 食品衛生学雑誌
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食品衛生学雑誌 39 (5), 297-302_1, 1998
公益社団法人 日本食品衛生学会
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詳細情報 詳細情報について
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- CRID
- 1390001204226564224
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- NII論文ID
- 10009301922
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- NII書誌ID
- AN00117741
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- COI
- 1:CAS:528:DyaK1cXntF2nur4%3D
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- ISSN
- 18821006
- 00156426
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- NDL書誌ID
- 4592389
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- データソース種別
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- JaLC
- NDL
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- 抄録ライセンスフラグ
- 使用不可