THE INFLUENCE OF ANALYTICAL AND TECHNOLOGICAL PROCEDURES ON THE 13C/12C ISOTOPE RATIO OF ORANGE OIL COMPOUNDS

被引：19

作者：

BRAUNSDORF, R ^{[1
]}

HENER, U ^{[1
]}

PRZIBILLA, G ^{[1
]}

PIECHA, S ^{[1
]}

MOSANDL, A ^{[1
]}

机构：

[1] UNIV FRANKFURT,INST LEBENSMITTELCHEM,ROBERT MAYER STR 7-9,W-6000 FRANKFURT,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1993年 / 197卷 / 01期

关键词：

D O I：

10.1007/BF01202695

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of chromatographic and technological procedures on the C-13-isotope value of flavour compounds from orange oils was investigated. In order to avoid misinterpretations of isotopic data, quantitative yields during sample clean-up must be ascertained. Ordinary as well as deterpenated orange oils were not influenced by the technological processing. In the case of special products containing single compounds concentrated up to more than 70%, a shift in the C-13/C-12-isotope ratio was detectable.

引用

页码：24 / 28

页数：5

共 20 条

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