Determination of Dimethyl Sulfide from Satsuma Mandarin Juices

Masayoshi Sawamura, Mitsuya Shimoda, Yutaka Osajima

研究成果: Contribution to journalArticle査読

3 被引用数 (Scopus)

抄録

A new method for determination of dimethyl sulfide was established. Thus dimethyl sulfide formed by heating Satsuma mandarin juices was trapped in the silica gel column and determined quantitatively by gas-liquid chromatography: The column was packed with a mixture of 0.5ml of conc. H2SO4 and 1.0g of silica gel. Dimethyl sulfide trapped in the column from juices (Fig. 1) was eluted with ice water and filled up to 25ml to make 2% H2SO4 solution. Five milliliters of the acidic solution and 8 μ1 of 5% t-butyl alcohol as an internal standard were introduced into a 125ml Erlen-meyer flask and stoppered tightly, and incubated 20min at 25°C. The head space gas was injected into the gas-liquid chromatograph. The calibration curve gave a linear relationship between 30 and 150 ppb (Fig. 2).

本文言語英語
ページ(範囲)113-114
ページ数2
ジャーナルNippon NÅ□geikagaku kaishi
50
2
DOI
出版ステータス出版済み - 1976

All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学
  • 化学(その他)
  • 医学(その他)

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