14C-sorbic acid distribution in the aqueous and non-aqueous extracts of cooked millet dough (fura).
作者： V. A. Jideani , B. L. Wedzicha
DOI: 10.1080/02652039509374290
关键词: Ethanol 、 Thiol 、 Aqueous solution 、 Fractionation 、 Preservative 、 Chemistry 、 Salt (chemistry) 、 Food additive 、 Sorbic acid 、 Food science
摘要: Millet flour was used to prepare the West African food, fura, preserved with sorbic acid. The lipid and protein fractions which appeared bind acid or its degradation products were identified help of 14C‐sorbic Fractionation lipids proteins from fura showed 14C be associated petroleum spirit crude fat extract (28 ± 5%), water‐soluble (6.2 0.7%), ethanol‐soluble (4.5 salt‐soluble (3.5 0.6%) acetic acid‐soluble components (0.9 0.3%). Dialysis ethanol‐, salt‐ suggested that activity tended low molecular weight these fractions.
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