MEASUREMENT OF ASCORBIC-ACID AND ERYTHORBIC ACID IN PROCESSED MEAT BY HPLC

被引：10

作者：

SCHUEP, W

KECK, E

机构：

[1] Department for Vitamin and Nutrition Research, F. Hoffmann-La Roche Ltd., Basel

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1990年 / 191卷 / 4-5期

关键词：

D O I：

10.1007/BF01202428

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A simple and efficient HPLC method is described to measure both ascorbic and erythorbic acid separately in processed meat products. The system used consisted of a reversed-phase column, a mobile phase containing an ion-pairing agent and ultraviolet detection. The procedure, which was checked on a variety of samples, was found to give reproducible and reliable results. © 1990 Springer-Verlag.

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页码：290 / 292

页数：3

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