期刊
FOOD CONTROL
卷 17, 期 11, 页码 890-893出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2005.06.007
关键词
pectin; spectrophotometry; data; improvement; m-hydroxydiphenyl; methods
in the pectin analysis of foods by visible spectrophotometry using the m-hydroxydiphenyl (MHDP) as the chromogenic reagent, the evolution of the absorbance at 520 nm of the MHDP/5FF chromophore with respect to the elapsed time from the beginning of the reaction for different D-galacturonic acid concentrations was studied. It was observed that after 45 min, the stability of the readings predicted by the different methods was not reached. This evolution depended on the D-galacturonic acid concentration. The need to analyse the samples in sequence was noted, in such a way that after the addition of MHDP, a protocol was established so that the spectrophotometric data measurements taken at the highest absorbance have high reproducibility. (c) 2005 Elsevier Ltd. All rights reserved.
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