Determination of Medium-Chain Triglycerides in Flavor Preparations by GC and GC/CI-MS
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- UEMATSU Yoko
- The Tokyo Metropolitan Research Laboratory of Public Health
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- SADAMASU Yuki
- The Tokyo Metropolitan Research Laboratory of Public Health
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- HIRATA Keiko
- The Tokyo Metropolitan Research Laboratory of Public Health
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- HIROKADO Masako
- The Tokyo Metropolitan Research Laboratory of Public Health
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- YASUDA Kazuo
- The Tokyo Metropolitan Research Laboratory of Public Health
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- SUZUKI Sukeji
- The Tokyo Metropolitan Research Laboratory of Public Health
Bibliographic Information
- Other Title
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- GC及びGC/CI-MSによる食品香料製剤中の中鎖トリグリセリドの分析
- GC オヨビ G CC I-MS ニヨル ショクヒン コウリョウ セイザイチュ
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Description
A simple GC method was established for the determination of medium-chain triglycerides (MCT) in flavor preparations. GC peaks were confirmed by GC/CI-MS. Pseudo-ion peaks of [M+1]+ were not observed in the mass spectra of GC peaks of MCT, whereas fragment ion peaks of [MH-RCOOH]+ were observed. Out of 5 flavor preparations labelled as containing edible oils or vegetable oils, MCT were found in 4.
Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 38 (3), 140-144_1, 1997
Japanese Society for Food Hygiene and Safety
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Keywords
Details 詳細情報について
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- CRID
- 1390282679203766400
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- NII Article ID
- 10009300225
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- NII Book ID
- AN00117741
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- ISSN
- 18821006
- 00156426
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- NDL BIB ID
- 4250286
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed
