高速液体クロマトグラフィーによる発酵食品中のエリスリトールの定量について

DOI 被引用文献2件

書誌事項

タイトル別名
  • Determination of Erythritol in Fermented Foods by High Performance Liquid Chromatography

抄録

A simple and rapid determination of erythritol, a new low-calory natural sweetener, in foods was developed. Erythritol is known to be present in various foods, and its determination is usually carried out by paper chromatography or gas chromatography, and is extremely time-consuming. We attempted to develop a rapid and simple determination method for erythritol using CK08SH resin (in free form) in high performance liquid chromatography. We found that the resin was most useful for accurate determination, and used the method to determine erythritol in Japanese-sake, wine, soy-sauce, and miso-bean paste; the amounts found were 0.015-0.091w/v% in Japanese-sake, wine, and soy-sauce, and 0.13% in miso-bean paste.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 29 (6), 419-422_1, 1988

    公益社団法人 日本食品衛生学会

被引用文献 (2)*注記

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詳細情報 詳細情報について

  • CRID
    1390001204223489024
  • NII論文ID
    130003692856
  • DOI
    10.3358/shokueishi.29.419
  • COI
    1:CAS:528:DyaL1MXhslWksr4%3D
  • ISSN
    18821006
    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

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