期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 83, 期 7, 页码 727-730出版社
JOHN WILEY & SONS LTD
DOI: 10.1002/jsfa.1361
关键词
Lathyrus sativus; detection; processed chickpea and red gram products
Excessive consumption of Lathyrus sativus leads to crippling, irreversible paralysis of both lower limbs, mainly in males. This is attributed to the presence of a non-protein amino acid, beta-N-oxalyl-L-2,3-diaminopropionic acid or beta-N-oxalylamino-L-alanine. Using a thin layer chromatography method developed in our laboratory, adulteration of chickpea and red gram with L sativus in pressure-cooked batters could be detected at levels of 100 and 200 g kg(-1) respectively. When processed as a curried liquid dal, L sativus could be detected at 200 g kg(-1) in chickpea and 100 g kg(-1) in red gram. Processing into fried bhajiyas resulted in a detection limit of 200 g kg(-1) in both red gram and chickpea. (C) 2003 Society of Chemical Industry.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据