A PROCEDURE FOR QUANTITATIVE ESTIMATION OF MALIC AND TARTARIC ACIDS OF GRAPE JUICE
作者:
T. PHILIP,
F. E. NELSON,
期刊:
Journal of Food Science
(WILEY Available online 1973)
卷期:
Volume 38,
issue 1
页码: 18-20
ISSN:0022-1147
年代: 1973
DOI:10.1111/j.1365-2621.1973.tb02765.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
The ion‐exchange behaviors of succinic, malic and tartaric acids on Amberlite resins are evaluated. Retention and detector response data on silyl derivatives of several organic acids are presented. A procedure for the purification of grape juice by use of ion‐exchange resins prior to gas chromatography is described. The malic and tartaric acid contents (g/100 ml juice) respectively, of commercially acceptable grapes were found to be: Thompson Seedless 0.25, 0.90; Cardinal 0.31, 0.91; Beauty Seedless 0.19, 0.62; Perlette 0.26, 0.97; Exotic 0.27, 0.36; and Robin 0.41, 0
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