Work

Determination of Hesperidin and Monoglucosylhesperidin Contents in Processed Foods Using Relative Molar Sensitivity Based on 1H-Quantitative NMR

Year: 2018

Type: article

Abstract: were determined as 1.25 and 1.32, respectively. We determined the contents of Hes and MGHes in processed foods by the conventional absolute calibration method and by the internal standard method employing the RMS values with respect to MPB. The differences between the values obtained with the two methods were less than 2.0% for Hes and 3.5% for MGHes.

Source: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

DOI: 10.3358/shokueishi.59.1

Authors: Yuzo NISHIZAKI, Naoko SATO-MASUMOTO, Akihito NAKANISHI, Yushi HASHIZUME, Mahamadou TANDIA, Taichi YAMAZAKI, Miho KUROE, Masahiko NUMATA, Toshihide IHARA, Naoki SUGIMOTO, Kyoko SATO

Institutions: National Institute of Health Sciences, TOYO Sugar Refining Co., Ltd. (Japan), National Metrology Institute of Japan, National Institute of Advanced Industrial Science and Technology

Language: Japanese

Topic: Spectroscopy and Chemometric Analyses

Subfield: Analytical Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Japan Society for the Promotion of Science

Award: Development of analytical method for quality assesment of food using response factors based on qNMR

OpenAlex ID: W2802732940

FWCI: 0.817

Cites:

Cited by: 13

Related to: 10