A Convenient Method for Gas-chromatography of 2, 4-Dinitrophenyl-hydrazones of Carbonyl Compounds and Oxo-Fatty Acids

The carbonyl compounds are trace constituents which generally relate to the food flavor and roast flavor. The direct gas chromatography of the 2, 4-DNPH derivatives of carbonyl compounds was investigated. Linear relationship between the logarithmic reten-tion time and the carbon number was found and...

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Veröffentlicht in:	Nippon Nōgeikagaku Kaishi 1969, Vol.43(4), pp.211-216
Hauptverfasser:	SHIMIZU, Yasuo, MATSUTO, Shigeki, ITO, Yasuyuki, OKADA, Ikunosuke
Format:	Artikel
Sprache:	eng ; jpn
Online-Zugang:	Volltext
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