燃焼法による食品添加物中の窒素定量分析
書誌事項
- タイトル別名
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- Determination of nitrogen contents in food additives by combustion method
抄録
In this study, we examined whether the combustion method, which is simple and rapid, can be used as an alternative to the conventional Kjeldahl method for nitrogen determination of food additives in Japan’s Specifications and Standards for Food Additives. We compared the nitrogen contents from the combustion method and Kjeldahl method using six food additives: Casein, Sodium Casein, Caramel III, Carob Bean Gum, Thaumatin, and Macrophomopsis Gum. As a result, the combustion method was validated as an alternative method to the Kjeldahl method without changing the current specifications.
収録刊行物
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- 日本食品化学学会誌
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日本食品化学学会誌 31 (1), 31-34, 2024-04-29
日本食品化学学会
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詳細情報 詳細情報について
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- CRID
- 1390581456539887744
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- ISSN
- 21896445
- 13412094
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
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- 抄録ライセンスフラグ
- 使用不可