2017
DOI: 10.1016/j.foodchem.2016.08.077
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Method for the isolation of citric acid and malic acid in Japanese apricot liqueur for carbon stable isotope analysis

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Cited by 11 publications
(4 citation statements)
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“…Other isolates from P. haussknechtii were identified as isoimperatorin, osthol, oxypeucedanin, malic acid, p -coumaric acid, 3-phenyllactic acid, and ferulic acid by spectroscopic methods. LPO (Table , Supporting Information) and COX enzyme inhibitory activities (Table , Supporting Information) of these compounds were also significant.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…Other isolates from P. haussknechtii were identified as isoimperatorin, osthol, oxypeucedanin, malic acid, p -coumaric acid, 3-phenyllactic acid, and ferulic acid by spectroscopic methods. LPO (Table , Supporting Information) and COX enzyme inhibitory activities (Table , Supporting Information) of these compounds were also significant.…”
Section: Resultsmentioning
confidence: 99%
“…Elution of the column with MeOH (100%), monitored at 210 nm and 5 mL/min flow rate, gave fraction R (91 mg). An aliquot of fraction L (80 mg) was crystallized from MeOH−H 2 O (4:1, v/v) to yield malic acid 16 (69 mg, Figures S55, S56, Supporting Information). Purification of fractions M and N was carried out on a Waters 2010 HPLC system (Waters Corp.) equipped with a reversed-phase XTerra Preparative MS column (10 μm, 19 × 250 mm) using a flow rate of 3 mL/min.…”
Section: ■ Experimental Sectionmentioning
confidence: 99%
“…In recent years, the δ 13 C values of various alcoholic beverages have been analyzed. For example, measurements have been made of the δ 13 C of wine 711 , beer 12,13 , sake 1416 , brandies 17,18 , tequila 19 , liqueur 20 , whisky 21 , and shochu 16,22 . Bulk analyses of the δ 13 C of sake have produced values of −27.8‰ 15 and −20.6‰ (−20.9 to −20.3‰) 5 .…”
Section: Introductionmentioning
confidence: 99%
“…8 Such counterfeit premium liquor can cause extensive economic loss for both consumers and brewers; therefore, the authentication of sake is required to ensure that manufacturing conforms to the traceability, labeling corresponds to the geographical provenance, and there is no adulteration. 9 Several previous studies have attempted to discern the provenance of alcoholic beverages such as beer, [10][11][12] wine, 9,13 whisky, 8 apricot liqueur, 14 and cider 15 by multi-elemental and/or -isotope analyses.…”
Section: Introductionmentioning
confidence: 99%