Gaschromatographic Determination of Propionic Acid in Foods by Phenacyl Esterification
نویسندگان
چکیده
منابع مشابه
Oxidation of propionic acid by Nocardia corallina.
Two pathways have been postulated for the conversion of propionic acid to pyruvic acid by liver mitochondria. Mahler and Huennekens (1953) suggested that propionic acid was oxidized to acrylic acid which was converted to pyruvic acid through Land D-lactic acids. The alternative pathway involves a direct carboxylation of propionic acid to succinic acid (Lardy and Adler, 1956; Flavin et al., 1955...
متن کاملImpact of Propionic Acid on Liver Damage in Rats
Propionic acid (PA) is a short chain fatty acid, a common food preservative and metabolic end product of enteric bacteria in the gut. The present study was undertaken to investigate the effect of PA on liver injury in male rats. Male western albino rats were divided into two groups. The first group served as normal control, the second was treated with PA. The activities of serum hepatospecific ...
متن کاملDetermination of L- Ascorbic Acid in Plasma by Voltammetric Method
Voltammetric techniques have been considered as important methods among the analytical techniques used for the identification and determination of trace concentrations of many biological molecules such as L-ascorbic acid (AA). L-ascorbic acid is an electro-active molecule, though it is difficult to determine its value directly with a majority of electrodes made of carbon and transition metals, ...
متن کاملDetermination of L- Ascorbic Acid in Plasma by Voltammetric Method
Voltammetric techniques have been considered as important methods among the analytical techniques used for the identification and determination of trace concentrations of many biological molecules such as L-ascorbic acid (AA). L-ascorbic acid is an electro-active molecule, though it is difficult to determine its value directly with a majority of electrodes made of carbon and transition metals, ...
متن کاملStimulation of ethylene production in tomato tissue by propionic Acid.
Propionic acid (10(-3)m) increases ethylene production by about 30 to 60% in tissue from green and half-ripe tomatoes (Lycopersicon esculentum Mill. var. Homestead) but does not increase ethylene production in tissue from ripe fruit. Stimulation is not due to the conversion of propionic acid to ethylene but appears to be secondary in nature and to operate on the endogenous ethylene-forming syst...
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ژورنال
عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
سال: 1976
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.17.290