EFFECT OF SUPERCRITICAL CARBON-DIOXIDE ON ARGININE

被引：11

作者：

WEDER, JKP

BOKOR, MV

HEGARTY, MP

机构：

[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,W-8046 GARCHING,GERMANY

[2] CSIRO,CUNNINGHAM LAB,DIV TROP CROPS & PASTURES,ST LUCIA,QLD 4067,AUSTRALIA

来源：

FOOD CHEMISTRY | 1992年 / 44卷 / 04期

关键词：

D O I：

10.1016/0308-8146(92)90052-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

L-Arginine was converted into arginine bicarbonate by treatment with humid supercritical carbon dioxide (300 bar, 80-degrees-C, 6 h) at high pH. The influence of pH on the reaction was studied. A more sensitive modification of the 2,4-dichloro-l-naphthol/thymine/sodium hypochlorite colour reaction for arginine is presented.

引用

页码：287 / 290

页数：4

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