摘要
本文采用气相色谱法对豆腐和蛋糕中所含的葡萄糖酸-δ-内酯进行了定量分析.色谱条件是:FTD,5%SE-30 Chromosoxb ω 60-80目不锈钢柱,柱温100℃,气化室温度180℃,N_2: 30ml/min,H_2: 50ml/min,A1R: 350ml/min,实践证明,此法用于食品分析是可行的.
This paper describes a method for anlyzing quantitatively glucono
-δ-lactone of bean-card and cake with Gas Chromatography. Chromatogra-
phic condications: FID, 5%SE-30 Chromosoxb 60-80 mesh stainless steel column. Column temperature. 100℃. Injection temperature. 180℃. N2: 30ml./min. H2:55ml/min. Air: 350ml/min. The method is practically suited for food analysis.
出处
《黑龙江大学自然科学学报》
CAS
1989年第4期41-43,85,共4页
Journal of Natural Science of Heilongjiang University
