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【作者】Kannan A, Mukul Das, Khanna SK 【文题】Estimation of menthol in pan masala samples by a spectrophotometric method 【期刊名，年份，卷（期），起止页码】 Food Additives and Contaminants 14 (4) : 367-371, 1997 【求助者联系方式】zhangrong1776@126.com |
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2楼2007-09-21 23:39:03
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3楼2007-09-22 01:04:16
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Title: Estimation of menthol in Pan Masala samples by a spectrophotometric method. Author: Kannan, A : Das, M : Khanna, S K Citation: Food-Addit-Contam. 1997 May-Jun; 14(4): 367-71 Abstract: Recently, the Prevention of Food Adulteration Act of India has fixed the level of menthol addition to Pan Masala at 0.1%, therefore good manufacturing practice (GMP) should be adopted so that the samples do not exceed 0.1% menthol (1 mg/g). The estimation of menthol in Pan Masala samples involves steam distillation followed by reaction with p-dimethyl amino benzaldehyde (DMAB) in acidic medium to give a red colour which is read at 550 nm. The sensitivity of this procedure is 75 micrograms menthol per g sample. Using this method, 130 branded and 53 non-branded samples of Pan Masala were analysed for menthol content. Almost 25% of branded samples contained less than 1 mg menthol per g while 75% of samples contained 1.1-6.5 mg menthol per g Pan Masala. Non-branded Pan Masala contained 1 mg menthol per g in only 7.6% of samples. However, 92% of samples contained 1.1-6.5 mg menthol per g, suggesting that the addition of menthol is relatively higher in non-branded Pan Masala samples than in branded ones. Review References: None Notes: None Language: English Publication Type: Journal-Article Keywords: Food Contamination : Menthol analysis URL: http://www.tandf.co.uk/ |
4楼2007-09-22 10:54:06