6 0 0 0 バラ科植物およびその加工食品中の青酸配糖体とその分解物
Cyanogenic glycoside, amygdalin (AM) and its degradation products, benzoic acid (BA) and benzaldehyde (BAL) in rose family plants were measured utilizing high performance liquid chromatography (HPLC). Liqueur was cleaned in an InertSep NH<sub>2</sub> cartridge, and other samples were cleaned in an InertSep C18 cartridge and an InertSep NH<sub>2</sub> cartridge. The three components were not detected in any sarcocarp. AM was detected in seeds of loquat, apricot and cherry in the range of 1.35〜28.80 mg/g, and BAL was detected at 0.48 mg/g in seeds of apricot. AM and BA were detected at 0.83 mg/g and 0.10 mg/g in tea processed from loquat seed.
3 0 0 0 OA バラ科植物およびその加工食品中の青酸配糖体とその分解物
- 著者
- 冨岡 華代 北野 文理 北田 善三
- 出版者
- 日本食品化学学会
- 雑誌
- 日本食品化学学会誌 (ISSN:13412094)
- 巻号頁・発行日
- vol.22, no.2, pp.88-93, 2015-08-26 (Released:2017-01-27)
- 参考文献数
- 8
Cyanogenic glycoside, amygdalin (AM) and its degradation products, benzoic acid (BA) and benzaldehyde (BAL) in rose family plants were measured utilizing high performance liquid chromatography (HPLC). Liqueur was cleaned in an InertSep NH2 cartridge, and other samples were cleaned in an InertSep C18 cartridge and an InertSep NH2 cartridge. The three components were not detected in any sarcocarp. AM was detected in seeds of loquat, apricot and cherry in the range of 1.35〜28.80 mg/g, and BAL was detected at 0.48 mg/g in seeds of apricot. AM and BA were detected at 0.83 mg/g and 0.10 mg/g in tea processed from loquat seed.