HPLC Quantitation of Alginate or Pectin Added to Lean Ground Pork
| Autor: | T. J. Rourke, Andrew D. Clarke, Milton E. Bailey, H. B. Hedrick |
|---|---|
| Rok vydání: | 1993 |
| Předmět: |
chemistry.chemical_classification
animal structures food.ingredient Chromatography Pectin Chemistry Food additive digestive oral and skin physiology food and beverages macromolecular substances Uronic acid Polysaccharide complex mixtures High-performance liquid chromatography chemistry.chemical_compound food Column chromatography Galacturonic acid Food science Food Science |
| Zdroj: | Journal of Food Science. 58:973-977 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/j.1365-2621.1993.tb06091.x |
| Popis: | A method was developed to isolate and quantify uranic acid(s) of alginate or pectin added at various concentrations to lean (5–7% crude fat) ground pork. The method used an Aminex HPX-87-H+ column, isocratic 0.009N H2SO4 eluent and ultraviolet detection. For regression equations derived from mean uranic acid concentrations to predict percentage of alginate or pectin, R2 values were 0.99 for total uranic acids (alginate) and 0.97 for galacturonic acid (pectin). Reproducibility was 84% for alginate and 94% for pectin contents. Recoveries were: alginate 85% and pectin 80%. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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