Improvement in the measurement of spectrophotometric data in the m-hydroxydiphenyl pectin determination methods

被引：41

作者：

Ibarz, A ^{[1
]}

Pagán, A ^{[1
]}

Tribaldo, F ^{[1
]}

Pagán, J ^{[1
]}

机构：

[1] Univ Lleida, Dept Tecnol Aliments, Lleida 25198, Spain

来源：

FOOD CONTROL | 2006年 / 17卷 / 11期

关键词：

pectin; spectrophotometry; data; improvement; m-hydroxydiphenyl; methods;

D O I：

10.1016/j.foodcont.2005.06.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

in the pectin analysis of foods by visible spectrophotometry using the m-hydroxydiphenyl (MHDP) as the chromogenic reagent, the evolution of the absorbance at 520 nm of the MHDP/5FF chromophore with respect to the elapsed time from the beginning of the reaction for different D-galacturonic acid concentrations was studied. It was observed that after 45 min, the stability of the readings predicted by the different methods was not reached. This evolution depended on the D-galacturonic acid concentration. The need to analyse the samples in sequence was noted, in such a way that after the addition of MHDP, a protocol was established so that the spectrophotometric data measurements taken at the highest absorbance have high reproducibility. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：890 / 893

页数：4

共 11 条

[1]

Ahmed A.E. L. R., 1978, J. Food Biochem, V1, P361, DOI [10.1111/j.1745-4514.1978.tb00193.x, DOI 10.1111/J.1745-4514.1978.TB00193.X]

[2]

NEW METHOD FOR QUANTITATIVE-DETERMINATION OF URONIC ACIDS [J].