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Presence of Esterified α-Tocopherol in Red Pepper Oleoresin, Red Pepper, and Paprika
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- UJIIE Takashi
- Japan Food Research Laboratories, Nagoya Branch Laboratory
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- NAKAGAWA Mayumi
- Japan Food Research Laboratories, Nagoya Branch Laboratory
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- TANAKA Aiko
- Japan Food Research Laboratories, Nagoya Branch Laboratory
Bibliographic Information
- Other Title
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- 唐辛子オレオレジン, 唐辛子, パプリカ中のエステル型α-トコフェロールの存在
- トウガラシ オレオレジン トウガラシ パプリカチュウ ノ エステルガタ アルフ
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Description
Vitamin E content in red pepper oleoresin, red pepper powder, and paprika powder was determined by HPLC using a fluorometric detector. After the saponification of samples, α-tocopherol increased significantly, suggesting the presence of esterified α-tocopherol.The acid moiety of esterified α-tocopherol should not be acetate since no α-tocopherly acetate was present inany sample. Total content of α-tocopherol in red pepper, paprika, and related foods should thusbe measured after saponification.
Journal
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- Journal of Japan Oil Chemists' Society
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Journal of Japan Oil Chemists' Society 43 (5), 421-423, 1994
Japan Oil Chemists' Society
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Details 詳細情報について
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- CRID
- 1390282680311208960
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- NII Article ID
- 10006945961
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- NII Book ID
- AN00245435
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- ISSN
- 0513398X
- 18842003
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- NDL BIB ID
- 3880791
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- Data Source
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- JaLC
- NDL Search
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed