Adaption of a spectrophotometric assay for pungency in onion to a microplate reader

被引：17

作者：

Boyhan, GE ^{[1
]}

Schmidt, NE ^{[1
]}

Woods, FM ^{[1
]}

Himelrick, DG ^{[1
]}

Randle, WM ^{[1
]}

机构：

[1] Univ Georgia, Dept Hort, Statesboro, GA 30460 USA

来源：

JOURNAL OF FOOD QUALITY | 1999年 / 22卷 / 02期

关键词：

D O I：

10.1111/j.1745-4557.1999.tb00553.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A spectrophotometric assay for pyruvic acid in onion has been adapted to a microplate reader. Correlations between the spectrophotometer and microplate reader ranged from 0.991-0.997 for sodium pyruvate standards and 0.899-0.934 for onion samples. Onion pungency values were slightly higher with the microplate reader for both sample and background compared with the spectrophotometer when both are used in the single wavelength mode. Comparing the spectrophotometer in the single wavelength mode to the microplate reader in the dual wavelength mode resulted in no statistically significant difference between them. Standards for both the microplate reader and spectrophotometer followed a quadratic function.

引用

页码：225 / 233

页数：9

共 13 条

[1] Microplate assay of free amino acids in Swiss cheeses [J].