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HPLC에 의한 멸치액젓의 Carbonyl 화합물 분석
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  • HPLC에 의한 멸치액젓의 Carbonyl 화합물 분석
저자명
장백경,이혜수,Chang. Pack-Kyung,Rhee. Hei-Soo
간행물명
韓國營養學會誌
권/호정보
1985년|18권 3호|pp.189-193 (5 pages)
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한국영양학회
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이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
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기타언어초록

Qualitative and quantitative analysis for carbonyl compounds contained in the five kinds of filtrated myulchichuts have been made using HPLC. Carbonyl compounds were separated by converting them into 2,4-dinitrophenylhydrazine derivatives which, in turn extracting with hexane. The extract was dehydrated, filtered and examined on HPLC with $C_{18}column$. The quantitative determination of carbonyl species was achieved using standard calibration technique. Highly reproduceable results were obtained by this methods and the amounts of 2,4-dinitrophenylhydrazine derivatives were highly correlative to peak heights. As the results, we find that the seven kinds of carbonyl compounds are contained in each of myulchichuts examined in this study. Five of which are identified as pyruvic acid, formaldehyde, acetaldehyde, acetone and butanone. But the amounts of carbonyl compounds vary widely with the kinds of the filtrated myulchichuts.