Kolorimetrische Halbmikro‐Methode zur Phosphor‐Bestimmung in Speiseölen

Becker, Even; Krull, L.H.

doi:10.1002/lipi.19580600603

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Inorganic Ions1

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1959

1976

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Cited by 9 publications

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“…Careful control of acidity is essential to prevent interference by silicate. Another colorimetric determination utilizes the sodium molybdatehydrazine sulfate reagent to produce a blue color that is measured spectrophotometrically (24).…”

Section: Inorganic Ionsmentioning

confidence: 99%

Food

Cavagnol¹

1961

Anal. Chem.

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Section: Inorganic Ionsmentioning

confidence: 99%

Food

Cavagnol¹

1961

Anal. Chem.

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“…peroxide value was determined after TOLLENAAR [IS], nitrogen after BURCK [19] and phosphorus as molybdenic blue[20]. The visible spectra were measured using Spekol (C. ZeilJ, Jeria).…”

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confidence: 99%

Lipid Oxidation. Part 3. Oxidation of Egg Phosphatidylethanolamine

Pokorný

Tai

Janícék

1976

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Phosphatidylamine isolated from egg yolk phospholipids was autoxidized at 60 degrees C. Oxidation products were separated by thin layer chromatography on silica gel and by column chromatography of DEAE-cellulose. The fractions were characterized by UV and IR spectra and by chemical analysis. Polyunsaturated fatty acids were destroyed during the oxidation, the content of primary amino groups decreased and imine derivatives appeared.

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Untersuchungen über die Öle einiger industriell gewonnener Myzelien höherer Pilze

Ivanov¹,

Blisnakova²,

Stephanov³

et al. 1968

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Pilzmyzel 01-Untersuchung Die Ole der industriell gewonnenen Myzelien von Morchella escnlcnta Pers., Cuprinus comatus Fr. und Mitrophora hibrida werden anhand der Kennzahleu, der Pettsaureeusammensetzung (gaschromatographisch) sowie nnch dem Gehdlt an biologisch aktiven Stoffen (Tocopherol, Phosphatide) gekennzeichnet. Die Ole zahlen zur Grupyc der halbtrocknenden 61e. Sie enthalten 6 gesiittigte und 4 ungesattigte Fettsauren, einen hohen Gehalt an Tocopherol und besitzen einc gute Stabilitat.

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Kolorimetrische Halbmikro‐Methode zur Phosphor‐Bestimmung in Speiseölen

Cited by 9 publications

References 1 publication

Food

Food

Lipid Oxidation. Part 3. Oxidation of Egg Phosphatidylethanolamine

Untersuchungen über die Öle einiger industriell gewonnener Myzelien höherer Pilze

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