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韓國飮食 中 α-Tocopherol의 含量調査(第1報) Studies on the Determination of α-Tocopherol in Foods (Ⅰ)

국립보건연구원보 1970년 7권 0호 p.213 ~ 215
李仁宰, 權赫姬,
소속 상세정보
李仁宰 (  ) 
國立保健硏究院 藥品部

權赫姬 (  ) 
國立保健硏究院 衛生部

Abstract


Studies on the Determination of α-Tocopherol in Foods(1)
the determination of Tocopherol in foods was carried out.
Thin layer chromatographic technique and Spectro-photometer were used in our investigation. The absorbance was measured at 520 ??.
As the results, it was obtained that the concents of α-Tocopherol in Vegetable oils were 10.90~52.43㎎%, especially 54.43㎎% in Cottenseed oil, and 3.20㎎% in Egg Yolk, 1.63㎎ in Hen´s Egg whole, 0.76㎎% in carrot, 0.36㎎% in Onions, and 0.39㎎% in Persimons, 0.32㎎% in apples.

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