Determination of 5-hydroxymethylfurfural after Winkler and by the HPLC method for authentication of honey

被引：0
|
作者：
K. Kukurova
J. Karovičová
G. Greif
Z. Kohajdová
J. Lehkoživová
机构：
[1] Slovak University of Technology,Department of Food Technology, Faculty of Chemical and Food Technology
来源：
Chemical Papers | 2006年 / 60卷
关键词：
Fructose; Total Acidity; Slovak Republic; Honey Sample; Barbituric Acid;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The quality and authenticity of commercially available honey from Slovak market and the development of HPLC method for determination of hydroxymethylfurfural (HMF) content of honey with fine separation efficiency, sensitivity, applicability, and recovery was evaluated.
引用
收藏
页码：186 / 191
页数：5
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