書誌事項
- タイトル別名
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- A Simple Analytical Method for Niacin and Nicotinamide in Foods by High Performance Liquid Chromatography
- ショクヒンチュウ ノ ニコチンサン オヨビ ニコチンサン アミド ノ コウソク
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説明
Niacin and nicotinamide, used as color fixatives in foods, were determined separatively by high performance liquid chromatography with a UV detector at 261nm. These food additives were extracted with water from meat or meat products at room temperature, and analyzed quantitatively by using ion-ion pairing in reverse phase chromatography with octadecyl silane stationary phase and a mixed mobile phase of methanol and 5mM sodium acetate solution (pH 5) containing 1mM tetra-n-butyl ammonium hydroxide (20:100).<br>Recoveries of the additives from beef, fish, and their products were more than 90%. The detection limits of these additives were 1mg% each, and there was no disturbance to the procedure when 10mg% was added.
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 23 (6), 428-433_1, 1982
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
- 1390282679201170304
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- NII論文ID
- 130003692340
- 40001843911
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- NII書誌ID
- AN00117741
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- ISSN
- 18821006
- 00156426
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- NDL書誌ID
- 2619219
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- データソース種別
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- JaLC
- NDL
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- 使用不可