ENZYMATIC AND HIGH-PRESSURE LIQUID-CHROMATOGRAPHIC ESTIMATION OF GLUCOSE, FRUCTOSE, AND SUCROSE IN POWDERS FROM STORED ONIONS

被引：20

作者：

GORIN, N

机构：

[1] Sprenger Institute, Wageningen

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 01期

关键词：

D O I：

10.1021/jf60221a032

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The enzymatic estimate of sucrose was always higher than that from high-pressure liquid chromatography because of the presence of oligosaccharides. For glucose and fructose, there was no significant difference between the results of both methods. © 1979, American Chemical Society. All rights reserved.

引用

页码：195 / 197

页数：3

共 9 条

[1]

BACON JSD, 1957, BIOCHEM J, V67, pP5

[2]

Bergmeyer HU, 1974, METHOD ENZYMAT AN, P1176

[3]

DEJONGE H, 1964, INLEIDING MEDISCHE 2, P476

[4] ABOUT BIOGNESIS OF AROMA SUBSTANCES IN PLANTS AND FRUITS .4. FORMATION OF AROMA SUBSTANCES IN APPLES DURING GROWTH AND STORAGE [J].