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
書誌事項
- タイトル別名
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- Determination of Medium-Chain Triglycerides in Flavor Preparations by GC and GC/CI-MS
- 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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説明
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.
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 38 (3), 140-144_1, 1997
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
- 1390282679203766400
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- NII論文ID
- 10009300225
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- NII書誌ID
- AN00117741
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- ISSN
- 18821006
- 00156426
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- NDL書誌ID
- 4250286
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
