STABILITY OF INOSINIC ACID, INOSINE AND HYPOXANTHINE IN AQUEOUS SOLUTIONS

• J. DAVÍDEK

• J. VELÍšEK

• G. JANÍČEK

抄録

The stability of inosinic acid. inosine and hypoxanthine in aqueous solutions at 90°C was studied. Inosinic acid, inosine and hypoxanthine were separated by ion exchange chromatography and spectrometrically estimated. Reaction rates in the region pH 2–12 were calculated. The activation energy at pH 3, 4 and 5 were 34.0, 30.4 and 28.1 kca1/mol, respectively. Results show that inosinic acid contents of heat‐preserved meat products and enzyme‐free systems would stay practically unchanged during normal storage conditions.

収録刊行物

• Journal of Food Science

  Journal of Food Science 37 (5), 789-790, 1972-09

  Wiley

キーワード

• Food Science

詳細情報

• CRID: 1360292621487327744
• NII論文ID: 30022182385
• DOI: 10.1111/j.1365-2621.1972.tb02753.x
• ISSN: 17503841
• ISSN: 00221147
• Web Site: https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1972.tb02753.x
• Web Site: http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb02753.x/fullpdf
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