食用赤色104号中の副成色素の構造と定量
書誌事項
- タイトル別名
-
- Structural Determination of Subsidiary Colors in Food Red No. 104 and Their Contents in Commercial Products
- ショクヨウ セキショク 104ゴウ チュウ ノ フクセイシキソ ノ コウゾウ ト テイリョウ
この論文をさがす
説明
Subsidiary colors (P1 and P2) in commercial food red No. 104 (R104) were isolated as acidic forms by preparative high performance liquid chromatography (HPLC). Their structures were characterized on the basis of physicochemical evidence. The structures of P1 and P2 are 4′, 5′-dibromo-4, 5, 6, 7-tetrachloro-3′, 6′-dioxidospiro[isobenzofuran-1(3H), 9′-[9H]xanthen]-3-one and 2′, 4′, 5′-tribromo-4, 5, 6, 7-tetrachloro-3′, 6′-dioxidospiro[isobenzofuran-1(3H), 9′-[9H]xanthen]-3-one, respectively. Quantitative HPLC analyses of P1 and P2 were performed on commercial R 104 (9 samples from 4 makers). P2 was contained in all the samples in the range from 0.08% to 5.21%, while P1 was not detected in 5 samples and the highest content was 0.06%.
収録刊行物
-
- 食品衛生学雑誌
-
食品衛生学雑誌 40 (6), 455-459_1, 1999
公益社団法人 日本食品衛生学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390001204228109696
-
- NII論文ID
- 10009304027
-
- NII書誌ID
- AN00117741
-
- ISSN
- 18821006
- 00156426
- http://id.crossref.org/issn/00156426
-
- NDL書誌ID
- 4947371
-
- 資料種別
- journal article
-
- データソース種別
-
- JaLC
- IRDB
- NDLサーチ
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可
