LUMINESCENCE ANALYSIS OF FOOD ANTIOXIDANTS - DETERMINATION OF PROPYL GALLATE IN LARD

被引：23

作者：

LATZ, HW

HURTUBISE, RJ

机构：

[1] Department of Chemistry, Ohio University, Athens

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 02期

关键词：

D O I：

10.1021/jf60162a017

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The luminescence properties of the food antioxidants BHA, BHT, and PG are presented for the first time. A simple, rapid, and accurate fluorometric method is used to determine PG directly in lard in the presence of BHA, BHT, or both. Chloroform, used as a solvent, quenches the fluorescence of BHA and BHT, as well as the background fluorescence of lard, but not PG. As little as 0.0005 % PG can be determined in a lard sample by this method without interference from BHA or BHT. © 1969, American Chemical Society. All rights reserved.

引用

页码：352 / +

页数：1

共 10 条

[1] THE DETERMINATION OF CHEMICAL ANTIOXIDANTS IN FATS AFTER SEPARATION BY PARTITION CHROMATOGRAPHY [J].