HPLC DETERMINATION OF ORGANIC-ACIDS IN PINEAPPLE JUICES AND NECTARS

被引：48

作者：

CAMARA, MM ^{[1
]}

DIEZ, C ^{[1
]}

TORIJA, ME ^{[1
]}

CANO, MP ^{[1
]}

机构：

[1] CSIC,INST FRIO,E-28040 MADRID,SPAIN

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1994年 / 198卷 / 01期

关键词：

D O I：

10.1007/BF01195284

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：

HPLC organic acid profiles of pineapple fruit, its natural juice, juice concentrate, commercial juices and nectars were established. Other determinations were: pH and titratable acidity. We have found a citric acid/L-malic acid ratio close to 2 as an index of authenticity of pineapple products.

引用

页码：52 / 56

页数：5

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