METHOD FOR THE DETERMINATION OF ERGOT ALKALOIDS IN FOOD

被引：19

作者：

KLUG, C ^{[1
]}

BALTES, W ^{[1
]}

KRONERT, W ^{[1
]}

WEBER, R ^{[1
]}

机构：

[1] BUNDESGESUNDHEITSAMT,MAX VON PETTENKOFER INST,D-1000 BERLIN 45,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1988年 / 186卷 / 02期

关键词：

D O I：

10.1007/BF01042702

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：108 / 113

页数：6

共 14 条

[1]

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[2]

HEINZE K, 1983, LEITFADEN SCHADLINGS, V3

[3]

HUBER H, 1983, MUEHLE MISCHFUTTERTE, V16, P215

[4] ERGOT ALKALOID IN CEREALS - DESCRIPTION OF AN ANALYTICAL METHOD [J].

KLUG, C ;

BALTES, W ;

KRONERT, W ;

WEBER, R .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1984, 179 (03) :245-246

[5]

Klug C, 1986, BESTIMMUNG MUTTERKOR

[6]

MUHLE E, 1977, MUTTERKORN NEUE BREH

[7]

PFANDER H, 1985, DTSCH ARZTEBL, V27, P2013

[8] LOSSES OF ERGOT ALKALOIDS DURING MAKING OF BREAD AND PANCAKES [J].

SCOTT, PM ;

LAWRENCE, GA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1982, 30 (03) :445-450

[9] ANALYSIS OF ERGOT ALKALOIDS IN FLOUR [J].

SCOTT, PM ;

LAWRENCE, GA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (06) :1258-1261

[10]

SEIBEL W, 1983, BROT BACKWAREN, P13

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