The quantitative determination of trimethylamine in egg

Autor:	A. Hobson-Frohock
Rok vydání:	2007
Předmět:	chemistry.chemical_compound Chromatography chemistry law Environmental chemistry Trimethylamine Gas chromatography Distillation Water content Industrial and Manufacturing Engineering Quantitative determination Food Science law.invention
Zdroj:	International Journal of Food Science & Technology. 14:441-447
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1979.tb00888.x
Popis:	Summary A freeze-drying technique followed by gas chromatography of the distillate is described for the analysis of trimethylamine. The method is routinely applicable at concentrations of 0.05 μg g-1 egg using samples of 1.0 g and could be used with other foods of sufficient moisture content.
Databáze:	OpenAIRE
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