ANALYSIS OF PEPPER AND CAPSICUM OLEORESINS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY MASS-SPECTROMETRY AND FIELD DESORPTION MASS-SPECTROMETRY

被引：29

作者：

GAMES, DE ^{[1
]}

ALCOCK, NJ ^{[1
]}

VANDERGREEF, J ^{[1
]}

NYSSEN, LM ^{[1
]}

MAARSE, H ^{[1
]}

DEBRAUW, MCT ^{[1
]}

机构：

[1] TNO,CIV INST,3700 AJ ZEIST,NETHERLANDS

来源：

JOURNAL OF CHROMATOGRAPHY | 1984年 / 294卷 / JUN期

关键词：

D O I：

10.1016/S0021-9673(01)96133-3

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

页码：269 / 279

页数：11

共 26 条

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[2]

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[3]

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[5]

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[6]

GAMES DE, 1983, ADV CHROMATOGR, V21, P1

[7] PEPPER - CHEMISTRY, TECHNOLOGY, AND QUALITY EVALUATION [J].

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[8] CHEMICAL CONSTITUENTS OF BLACK PEPPER [J].

GREWE, R ;

FREIST, W ;

NEUMANN, H ;

KERSTEN, S .

CHEMISCHE BERICHTE-RECUEIL, 1970, 103 (12) :3752-&

[9]

JOHNSON EL, 1979, ANAL FOOD BEVERAGES, P17

[10]

JUVENITSCH J, 1979, PLANTA MED, V36, P61

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