EFFECT OF SUPERCRITICAL CARBON-DIOXIDE ON ARGININE

被引：11
|
作者：
WEDER, JKP
BOKOR, MV
HEGARTY, MP
机构：
[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,W-8046 GARCHING,GERMANY
[2] CSIRO,CUNNINGHAM LAB,DIV TROP CROPS & PASTURES,ST LUCIA,QLD 4067,AUSTRALIA
来源：
FOOD CHEMISTRY | 1992年 / 44卷 / 04期
关键词：
D O I：
10.1016/0308-8146(92)90052-4
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
L-Arginine was converted into arginine bicarbonate by treatment with humid supercritical carbon dioxide (300 bar, 80-degrees-C, 6 h) at high pH. The influence of pH on the reaction was studied. A more sensitive modification of the 2,4-dichloro-l-naphthol/thymine/sodium hypochlorite colour reaction for arginine is presented.
引用
收藏
页码：287 / 290
页数：4
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