くん製品中の酸化防止剤分析における共存妨害物質の検出と同定について

• 山本 敦

  富山県衛生研究所

• 斎藤 行雄

  富山県衛生研究所

• 松永 明信

  富山県衛生研究所

• 牧野 正雄

  富山県衛生研究所

書誌事項

タイトル別名

• Detection and Characterization of Coexistent Interfering Substances in the Determination of Antioxidants in Smoked Foods

抄録

In determining the antioxidants (BHT, BHA) in smoked foods, interference by coexisting substances is often found. Extraction and characterization of the interfering substances are reported in this paper.<br>The extract from smoked squid was purified by preparative liquid chromatography. One crystalline material (A) and two colorless oils (B, C) were obtained. Analysis of their mass, UV and NMR spectral data revealed their structures. Compounds A, B and C are 2, 6-dimethoxyphenol, 4-methyl-2, 6-dimethoxyphenol and 4-ethyl-2, 6-dimethoxyphenol, respectively. Compounds B and C were synthesized for confirmation of the structures.<br>Smoked foods contain these compounds as flavor constituents. Qualitative analysis with several columns having different characteristics is necessary for identification of BHT and BHA in such foods by GC.

収録刊行物

• 食品衛生学雑誌

  食品衛生学雑誌 28 (1), 36-41_1, 1987

  公益社団法人 日本食品衛生学会

キーワード

• ジブチルヒドロキシトルエン (BHT)
• ブチルヒドロキシアニソール (BHA)
• ガスクロマトグラフィー (FID)
• くん製品
• いかくん製品
• 酸化防止剤
• フェノール性化合物

詳細情報

• CRID: 1390001204225364992
• NII論文ID: 130003692727
• DOI: 10.3358/shokueishi.28.36
• ISSN: 18821006
• ISSN: 00156426
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可