Development and application of evaluation technology of health foods: Quantitative analysis of the glucosamine in foods by high performance liquid chromatography (HPLC)
2005
Arifuku, I.(Tottori-ken. Industrial Research Inst. (Japan)) | Shinobu, T.
It was difficult to determine the glucosamine content quantitatively by the colorimetric method, when the glucosamine was added to the food including various sugars. It was possible to do the quantitative determination of the glucosamine in the food along with various sugars by HPLC; Column: Asahipak NH2P50 4E, Mobile phase: Acetonitrile - 10 mM Sodium acetate (65 : 35(v/v)), Flow rate: 0.65 ml/min, Column temp. : 50 deg C, Detector: RI detector.
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