文章基本信息

标题：サンドイッチ酸素抗体法による食品中のカラギーナンの測定
本地全文：下载
作者：荒川正一 ; 西尾治 ; 宇野圭一等
期刊名称：Journal of Health Science
印刷版ISSN：1344-9702
电子版ISSN：1347-5207
出版年度：1989
卷号：35
期号：4
页码：301-302
DOI：10.1248/jhs1956.35.301
出版社：The Pharmaceutical Society of Japan
摘要：This paper presents determination of x-carrageenan in foods by sandwich enzymeimmunoassay. x-Carrageenan was determined after removal of fat and dyes from various foods with dioxane. Amount of x-carrageenan in jelly was between 0.24 and 0.76% and the recovery was between 89 and 101% when 1.0% of carrageenan was added to jelly. For pudding, ice cream, whip cream and jam, the recovery was between 89 and 99% when 0.2-1.0% was added to each food.
关键词：x-carrageenan;enzymeimmunoassay;food;dioxane