食品中のニコチン酸及びニコチン酸アミドの高速液体クロマトグラフィーによる分離分析法

DOI Web Site 被引用文献1件

書誌事項

タイトル別名
  • 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

この論文をさがす

抄録

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

  • 食品衛生学雑誌

    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

被引用文献 (1)*注記

もっと見る

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