A Simple and Rapid Analytical Method for Nicotinic Acid and Nicotinamide in Meat by Using Niacin Test Paper
A simple and rapid method for the quantitative determination of nicotinic acid (NA) and nicotinamide (NAA) in meat was developed. Five grams of meat was placed in a beaker, 10ml of distilled water was added and mixed, and the beaker was placed in a boiling water bath for 5min. The mixture was filter...
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| Veröffentlicht in: | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 1989/04/05, Vol.30(2), pp.175-178_1 |
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| container_end_page | 178_1 |
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| container_issue | 2 |
| container_start_page | 175 |
| container_title | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) |
| container_volume | 30 |
| creator | TAKAHASHI, Mayumi SUZUKI, Hitoshi MINAMI, Masako HAKUDA, Tadao KOSEKI, Mari KANNO, Shuichiro KUBOTA, Yoko HARADA, Mieko TEZUKA, Tomohiko |
| description | A simple and rapid method for the quantitative determination of nicotinic acid (NA) and nicotinamide (NAA) in meat was developed. Five grams of meat was placed in a beaker, 10ml of distilled water was added and mixed, and the beaker was placed in a boiling water bath for 5min. The mixture was filtered, after cooling with water. The filtrate was put in a 10ml tube and niacin test paper (NTP) was added. When NA or NAA had been added to the meat, the color of NTP changed to orange, and quantitation was done by comparison with standard colors. According to the results of market research, NA and NAA are added at levels of more than 100mg/kg to meat. Therefore, it is possible to judge by means of the NTP method whether NA or NAA has been added to meat or not. |
| doi_str_mv | 10.3358/shokueishi.30.175 |
| format | Article |
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Five grams of meat was placed in a beaker, 10ml of distilled water was added and mixed, and the beaker was placed in a boiling water bath for 5min. The mixture was filtered, after cooling with water. The filtrate was put in a 10ml tube and niacin test paper (NTP) was added. When NA or NAA had been added to the meat, the color of NTP changed to orange, and quantitation was done by comparison with standard colors. According to the results of market research, NA and NAA are added at levels of more than 100mg/kg to meat. 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Saf. Sci.</addtitle><date>1989</date><risdate>1989</risdate><volume>30</volume><issue>2</issue><spage>175</spage><epage>178_1</epage><pages>175-178_1</pages><issn>0015-6426</issn><eissn>1882-1006</eissn><abstract>A simple and rapid method for the quantitative determination of nicotinic acid (NA) and nicotinamide (NAA) in meat was developed. Five grams of meat was placed in a beaker, 10ml of distilled water was added and mixed, and the beaker was placed in a boiling water bath for 5min. The mixture was filtered, after cooling with water. The filtrate was put in a 10ml tube and niacin test paper (NTP) was added. When NA or NAA had been added to the meat, the color of NTP changed to orange, and quantitation was done by comparison with standard colors. According to the results of market research, NA and NAA are added at levels of more than 100mg/kg to meat. Therefore, it is possible to judge by means of the NTP method whether NA or NAA has been added to meat or not.</abstract><pub>Japanese Society for Food Hygiene and Safety</pub><doi>10.3358/shokueishi.30.175</doi><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0015-6426 |
| ispartof | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1989/04/05, Vol.30(2), pp.175-178_1 |
| issn | 0015-6426 1882-1006 |
| language | eng ; jpn |
| recordid | cdi_crossref_primary_10_3358_shokueishi_30_175 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | meat niacin test paper nicotinamide nicotinic acid |
| title | A Simple and Rapid Analytical Method for Nicotinic Acid and Nicotinamide in Meat by Using Niacin Test Paper |
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