食品保蔵上よりみた香辛料揮発成分の化学的研究-V
香料品質の簡易鑑定法
1960 年 26 巻 8 号 p. 814-817
詳細
1960 年 26 巻 8 号 p. 814-817
Forty-three kinds of volatile hydrocarbons, alcohols, and esters were submitted to chromatostrip and their Rf values were determined. By the use of such Rf values and size of spot, essence added to fish ham and fish sausage could be learned in a short time by a simple apparatus and simple procedures, as well as revealing the main component. When n-hexane is used as developing solvents, oxygen-containing substances appear below Rf 0.3 and hydrocarbons above Rf 0.3, while the use of 15% ethyl acetate in n-hexane as the solvent gives the spot of hydrocarbons at above Rf 0.6, those of esters between Rf 0.50 and 0.60, and those of alcohols below Rf 0.5. Carbonyl compounds can be detected by spraying sulfuric acid solution of 2, 4-dinitrophenylhydrazine to derive them to hydrazones on the strip.
