| 查看: 111 | 回复: 3 | |||
| 当前主题已经存档。 | |||
| 【悬赏金币】回答本帖问题，作者zhangrong1776将赠送您 6 个金币 | |||
| 当前只显示满足指定条件的回帖，点击这里查看本话题的所有回帖 | |||
zhangrong1776金虫 (小有名气)
|
[求助]
求助文献一篇
|
||
|
【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 |
回复此楼» 猜你喜欢
284求调剂
已经有10人回复
-
一志愿山东大学药学学硕求调剂
已经有4人回复
-
07化学280分求调剂
已经有4人回复
-
298-一志愿中国农业大学-求调剂
已经有12人回复
-
求材料，环境专业调剂
已经有3人回复
-
335求调剂
已经有5人回复
-
求调剂
已经有7人回复
-
一志愿吉大化学322求调剂
已经有4人回复
-
环境学硕288求调剂
已经有8人回复
-
341求调剂(一志愿湖南大学070300)
已经有6人回复
|
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
|
本帖内容被屏蔽 |
3楼2007-09-22 01:04:16
