Analytical and structural study of some food emulsifiers by high-performance liquid chromatography and off-line mass spectrometry
Analytical and structural study of some food emulsifiers by high-performance liquid chromatography and off-line mass spectrometry
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高效液相色谱和离线质谱法对部分食品乳化剂的分析和结构研究
DOI：
10.1016/s0021-9673(00)81685-4
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发表时间：
1981
影响因子：
4.1
通讯作者：
H. Virelizier
中科院分区：
文献类型：
--
作者：
G. Sudraud;J. Coustard;C. Rétho;M. Caude;R. Rosset;R. Hagemann;D. Gaudin;H. Virelizier
用高效液相色谱法在半制备的基础上对各种食品乳化剂的成分进行了分析和分离，包括蒸馏的单甘油酯（E 471）、硬脂酰乳酸钠（E 481）、硬脂酰乳酸钙（E 482）、单甘油酯和双甘油酯的二乙酰酒石酸酯（E 472 E）和单甘油酯和双甘油酯的混合乙酸酒石酸酯（E 472 f）。各种产品通过离线高分辨率质谱法进行鉴定。
Components of various food emulsifiers distilled monoglycerides (E 471) sodium stearoyllactylate (E 481), calcium stearoyllactylate (E 482), diacetyltartaric acid esters of mono- and diglycerides (E 472 e) and mixed acetic and tartaric acid esters of mono- and diglycerides (E 472 f), have been separated analytically and on a semi-preparative basis by high-performance liquid chromatography. The various products were identified by off-line high-resolution mass spectrometry.