書誌事項
- タイトル別名
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- Cyanogenic glycoside and degradation products in rose family plants and their processed foods
- バラカ ショクブツ オヨビ ソノ カコウ ショクヒン チュウ ノ セイサンハイトウタイ ト ソノ ブンカイブツ
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抄録
Cyanogenic glycoside, amygdalin (AM) and its degradation products, benzoic acid (BA) and benzaldehyde (BAL) in rose family plants were measured utilizing high performance liquid chromatography (HPLC). Liqueur was cleaned in an InertSep NH2 cartridge, and other samples were cleaned in an InertSep C18 cartridge and an InertSep NH2 cartridge. The three components were not detected in any sarcocarp. AM was detected in seeds of loquat, apricot and cherry in the range of 1.35〜28.80 mg/g, and BAL was detected at 0.48 mg/g in seeds of apricot. AM and BA were detected at 0.83 mg/g and 0.10 mg/g in tea processed from loquat seed.
収録刊行物
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- 日本食品化学学会誌
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日本食品化学学会誌 22 (2), 88-93, 2015
日本食品化学学会
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詳細情報 詳細情報について
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- CRID
- 1390282680172276864
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- NII論文ID
- 110009987547
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- NII書誌ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL書誌ID
- 026734334
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可