Determination of the Lysinoalanine Content in Commercial Foods by Gas Chromatography-selected Ion Monitoring(Food & Nutrition)
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概要
- 論文の詳細を見る
A prodecure for the quantitative determination of lysinoalanine (LAL) by gas chromatography-selected ion monitoring was developed. α,ε-Diaminopimelic acid was chosen as the internal standard, and the content of LAL in commercial foods was analyzed. Of the samples analyzed, the content was highest in pidan. Wheat flour-based products (Chinese noodles, pretzels and crackers) and milk products (condensed milk and lactic acid beverages) also contained a significant amount of LAL. Ordinary milk, soybean (soy milk and soy protein isolate) and meat products (ham and Hamburg steak) contained a low amount of LAL. It was confirmed that the possibility of low-level LAL formation existed in foods cooked at home without any alkaline treatment.
- 社団法人日本農芸化学会の論文
- 1987-11-23
著者
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Matoba Teruyoshi
Department Of Food Science And Nutrition Nara Women's University
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Matoba Teruyoshi
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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HASEGAWA Kiyozo
Department of Food Science and Nutrition, Faculty of Home Economics, Nara Women's University
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MUKAI Kaori
Department of Food Science and Nutrition, Nara Women's University
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GOTOH Miho
Department of Food Science and Nutrition, Nara Women's University
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HONJO Sayoko
Department of Food Science and Nutrition, Nara Women's University
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Gotoh Miho
Department Of Food Science And Nutrition Nara Women's University
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Mukai Kaori
Department Of Food & Nutrition Hiroshima Women's University
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Mukai Kaori
Department Of Food Science And Nutrition Nara Women's University:(present Office)department Of
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Honjo Sayoko
Department Of Food Science And Nutrition Nara Women's University
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Hasegawa Kiyozo
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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HASEGAWA Kiyozo
Department of Food Science and Nutrition, Nara Women's University
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