LOW TEMPERATURE SEPARATION OF TRACE AMOUNTS OF DIMETHYLPOLYSILOXANES FROM FOOD

被引：11

作者：

NEAL, P

CAMPBELL, AD

FIRESTONE, D

ALDRIDGE, MH

机构：

[1] Food and Drug Administration, Washington, D.C.

[2] Department of Chemistry, American University, Washington, D.C.

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1969年 / 46卷 / 10期

关键词：

D O I：

10.1007/BF02633184

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Dimethylpolysiloxanes, which are difficult to determine in fatty foods, can be separated at low temperatures by special freeze-out apparatus. Final determination is made by atomic absorption, visible or ultraviolet spectrometry. Recoveries from cottonseed oil and cake mix ranged from 95% to 110%. © 1969 American Oil Chemists' Society.

引用

页码：561 / +

页数：1