STABILITY OF ALPHA-TOCOPHEROL DURING ALFALFA DEHYDRATION AND STORAGE

被引：27

作者：

LIVINGSTON, AL

NELSON, JW

KOHLER, GO

机构：

[1] Western Regional Research Laboratory, Agricultural Research Service, U. S. Department of Agriculture, Albany

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1968年 / 16卷 / 03期

关键词：

D O I：

10.1021/jf60157a016

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Losses of α-tocopherol during commercial-scale alfalfa dehydration ranged from 5 to 33%. The larger losses occurred at meal moisture levels of less than 3%. Although α-tocopherol was lost rapidly, the total related isoprenoid reducing compounds actually increased in dehydrated alfalfa meal during storage. © 1968, American Chemical Society. All rights reserved.

引用

页码：492 / +

页数：1

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