Calorimetric analysis of three hydroxy acids as markers for quality and safety in food |
| |
Authors: | Marta Letizia Antonelli Rosalia Fortunata Tornelli |
| |
Institution: | 1.Department of Chemistry,University ‘La Sapienza’,Rome,Italy |
| |
Abstract: | A new analytical methodology to quantify three hydroxy acids (orotic, ascorbic, L-malic acids), by isothermal solution microcalorimetry, was outlined and applied to different foods. Three specific enzymatic
reactions were used to ensure the correctness of the results. The considered acids can be considered as markers in food quality
for their biochemical peculiarities.
The enzymatic microcalorimetric method is very reliable and linearity is satisfied in the concentration ranges useful for
food analyses. The analytical results of the underlined method are very accurate, precise, sensitive and in good agreement
with the values obtained with other common methods. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|