A method for determination of triacetin in foods by gas chromatography
An analytical method for triacetin in foods by gas chromatography (GC) was developed. The extraction method from foods is as follows. Samples including water and emulsifier were completely dried and solidified by the use of anhydrous sodium sulfate, and oily dry samples were ground to fine powder. T...
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| Veröffentlicht in: | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 1988/06/05, Vol.29(3), pp.180-184_1 |
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| container_end_page | 184_1 |
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| container_issue | 3 |
| container_start_page | 180 |
| container_title | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) |
| container_volume | 29 |
| creator | Ogawa, T. (Kawasaki-shi. Public Health Research Inst., Kanagawa (Japan)) Fujii, R Tanaka, K Morita, I Mori, E Harada, T Sakaguchi, H |
| description | An analytical method for triacetin in foods by gas chromatography (GC) was developed. The extraction method from foods is as follows. Samples including water and emulsifier were completely dried and solidified by the use of anhydrous sodium sulfate, and oily dry samples were ground to fine powder. These samples were homogenized in 100ml of ethyl ether and centrifuged two times. The centrifuged solution containing triacetin was employed for GC analysis. The analysis on a GC column of 25% PEG-20M was interfered with ethyl caprate and o-ethylphenol, which are flavour constituents in foods, but this interference was successfully removed by use of a silica gel column. Analytical recovery of triacetin from various foods by this method was 82.1-91.8%. The detection limit was 10ppm. |
| doi_str_mv | 10.3358/shokueishi.29.180 |
| format | Article |
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(Kawasaki-shi. Public Health Research Inst., Kanagawa (Japan)) ; Fujii, R ; Tanaka, K ; Morita, I ; Mori, E ; Harada, T ; Sakaguchi, H</creator><creatorcontrib>Ogawa, T. (Kawasaki-shi. Public Health Research Inst., Kanagawa (Japan)) ; Fujii, R ; Tanaka, K ; Morita, I ; Mori, E ; Harada, T ; Sakaguchi, H</creatorcontrib><description>An analytical method for triacetin in foods by gas chromatography (GC) was developed. The extraction method from foods is as follows. Samples including water and emulsifier were completely dried and solidified by the use of anhydrous sodium sulfate, and oily dry samples were ground to fine powder. These samples were homogenized in 100ml of ethyl ether and centrifuged two times. The centrifuged solution containing triacetin was employed for GC analysis. The analysis on a GC column of 25% PEG-20M was interfered with ethyl caprate and o-ethylphenol, which are flavour constituents in foods, but this interference was successfully removed by use of a silica gel column. Analytical recovery of triacetin from various foods by this method was 82.1-91.8%. The detection limit was 10ppm.</description><identifier>ISSN: 0015-6426</identifier><identifier>EISSN: 1882-1006</identifier><identifier>DOI: 10.3358/shokueishi.29.180</identifier><language>eng</language><publisher>Japanese Society for Food Hygiene and Safety</publisher><subject>1,2,3-propanetriol-triacetate ; ADDITIF ALIMENTAIRE ; ADITIVOS ALIMENTARIOS ; CHROMATOGRAPHIE EN PHASE GAZEUSE ; CROMATOGRAFIA DE GASES ; diethylene glycol monoethyl ether ; food additive ; FOOD ADDITIVES ; GAS CHROMATOGRAPHY ; gas chromatography (FID) ; glyceryl triacetate ; mass spectrum ; triacetin ; TRIGLICERIDOS ; TRIGLYCERIDE ; TRIGLYCERIDES</subject><ispartof>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1988/06/05, Vol.29(3), pp.180-184_1</ispartof><rights>The Food Hygienic Society of Japan</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c431t-ffe85b5267d13f6d7f4986d9ef434b0a1cdf6297bd582b62d49cd0ac50c8ed033</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids></links><search><creatorcontrib>Ogawa, T. (Kawasaki-shi. Public Health Research Inst., Kanagawa (Japan))</creatorcontrib><creatorcontrib>Fujii, R</creatorcontrib><creatorcontrib>Tanaka, K</creatorcontrib><creatorcontrib>Morita, I</creatorcontrib><creatorcontrib>Mori, E</creatorcontrib><creatorcontrib>Harada, T</creatorcontrib><creatorcontrib>Sakaguchi, H</creatorcontrib><title>A method for determination of triacetin in foods by gas chromatography</title><title>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)</title><addtitle>Food Hyg. Saf. Sci.</addtitle><description>An analytical method for triacetin in foods by gas chromatography (GC) was developed. The extraction method from foods is as follows. Samples including water and emulsifier were completely dried and solidified by the use of anhydrous sodium sulfate, and oily dry samples were ground to fine powder. These samples were homogenized in 100ml of ethyl ether and centrifuged two times. The centrifuged solution containing triacetin was employed for GC analysis. The analysis on a GC column of 25% PEG-20M was interfered with ethyl caprate and o-ethylphenol, which are flavour constituents in foods, but this interference was successfully removed by use of a silica gel column. Analytical recovery of triacetin from various foods by this method was 82.1-91.8%. The detection limit was 10ppm.</description><subject>1,2,3-propanetriol-triacetate</subject><subject>ADDITIF ALIMENTAIRE</subject><subject>ADITIVOS ALIMENTARIOS</subject><subject>CHROMATOGRAPHIE EN PHASE GAZEUSE</subject><subject>CROMATOGRAFIA DE GASES</subject><subject>diethylene glycol monoethyl ether</subject><subject>food additive</subject><subject>FOOD ADDITIVES</subject><subject>GAS CHROMATOGRAPHY</subject><subject>gas chromatography (FID)</subject><subject>glyceryl triacetate</subject><subject>mass spectrum</subject><subject>triacetin</subject><subject>TRIGLICERIDOS</subject><subject>TRIGLYCERIDE</subject><subject>TRIGLYCERIDES</subject><issn>0015-6426</issn><issn>1882-1006</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1988</creationdate><recordtype>article</recordtype><recordid>eNpNkMtOwzAQAC0EElXpB8DJP5CythMnPlYVBapKcICz5fiRGJq6ss2hf0-qIEBa7V525jAI3RJYMlY196kPn1_Wp94vqViSBi7QjDQNLQgAv0QzAFIVvKT8Gi1S8i0AiJoySmdos8KDzX0w2IWIjc02Dv6gsg8HHBzO0Sttsz_gcVwIJuH2hDuVsO5jGFQOXVTH_nSDrpzaJ7v4uXP0vnl4Wz8Vu5fH5_VqV-iSkVw4Z5uqrSivDWGOm9qVouFGWFeysgVFtHGciro1VUNbTk0ptAGlK9CNNcDYHJHJq2NIKVonj9EPKp4kAXluIf9aSCrk2GJkthPzkbLq7C-hYvZ6b_8RRHA4U2xaI_z7pHsVpT2MsrtJ5lSQqos-ye2rAGAgBPsGU5J5Sw</recordid><startdate>1988</startdate><enddate>1988</enddate><creator>Ogawa, T. 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(Kawasaki-shi. Public Health Research Inst., Kanagawa (Japan))</creatorcontrib><creatorcontrib>Fujii, R</creatorcontrib><creatorcontrib>Tanaka, K</creatorcontrib><creatorcontrib>Morita, I</creatorcontrib><creatorcontrib>Mori, E</creatorcontrib><creatorcontrib>Harada, T</creatorcontrib><creatorcontrib>Sakaguchi, H</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><jtitle>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ogawa, T. (Kawasaki-shi. Public Health Research Inst., Kanagawa (Japan))</au><au>Fujii, R</au><au>Tanaka, K</au><au>Morita, I</au><au>Mori, E</au><au>Harada, T</au><au>Sakaguchi, H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A method for determination of triacetin in foods by gas chromatography</atitle><jtitle>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)</jtitle><addtitle>Food Hyg. Saf. Sci.</addtitle><date>1988</date><risdate>1988</risdate><volume>29</volume><issue>3</issue><spage>180</spage><epage>184_1</epage><pages>180-184_1</pages><issn>0015-6426</issn><eissn>1882-1006</eissn><abstract>An analytical method for triacetin in foods by gas chromatography (GC) was developed. The extraction method from foods is as follows. Samples including water and emulsifier were completely dried and solidified by the use of anhydrous sodium sulfate, and oily dry samples were ground to fine powder. These samples were homogenized in 100ml of ethyl ether and centrifuged two times. The centrifuged solution containing triacetin was employed for GC analysis. The analysis on a GC column of 25% PEG-20M was interfered with ethyl caprate and o-ethylphenol, which are flavour constituents in foods, but this interference was successfully removed by use of a silica gel column. Analytical recovery of triacetin from various foods by this method was 82.1-91.8%. The detection limit was 10ppm.</abstract><pub>Japanese Society for Food Hygiene and Safety</pub><doi>10.3358/shokueishi.29.180</doi><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0015-6426 |
| ispartof | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1988/06/05, Vol.29(3), pp.180-184_1 |
| issn | 0015-6426 1882-1006 |
| language | eng |
| recordid | cdi_crossref_primary_10_3358_shokueishi_29_180 |
| source | EZB Electronic Journals Library |
| subjects | 1,2,3-propanetriol-triacetate ADDITIF ALIMENTAIRE ADITIVOS ALIMENTARIOS CHROMATOGRAPHIE EN PHASE GAZEUSE CROMATOGRAFIA DE GASES diethylene glycol monoethyl ether food additive FOOD ADDITIVES GAS CHROMATOGRAPHY gas chromatography (FID) glyceryl triacetate mass spectrum triacetin TRIGLICERIDOS TRIGLYCERIDE TRIGLYCERIDES |
| title | A method for determination of triacetin in foods by gas chromatography |
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