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You searched for: Subject term anion exchange Remove constraint Subject term: anion exchange Subject term adulterated products Remove constraint Subject term: adulterated products
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1. Detection of adulterations in processed coffee with cereals and coffee husks using capillary zone electrophoresis

Author:
Nogueira, Thiago; do Lago, Claudimir Lucio
Source:
Journal of separation science 2009 v.32 no.20 pp. 3507-3511
ISSN:
1615-9306
Subject:
acid hydrolysis; adulterated products; anion exchange; capillary zone electrophoresis; electrolytes; glucose; grains; hulls; hydrochloric acid; ionic strength; methanol; neutralization; pH; sodium hydroxide; starch; vegetables; xylan; xylose
Abstract:
... The proposed method for the identification of adulteration was based on the controlled acid hydrolysis of xylan and starch present in some vegetable adulterants, followed by the analysis of the resulting xylose and glucose, which are the monosaccharides that compose, respectively, the two polysaccharides. The acid hydrolysis with HCl increases the ionic strength of the sample, which impairs the el ...
DOI:
10.1002/jssc.200900357
PubMed:
19777453

2. Major Carbohydrate, Polyol, and Oligosaccharide Profiles of Agave Syrup. Application of this Data to Authenticity Analysis

Author:
Willems Jamie L.; Low Nicholas H.
Source:
Journal of agricultural and food chemistry 2012 v.60 no.35 pp. 8745-8754
ISSN:
1520-5118
Subject:
Agave; adulterated products; anion exchange; capillary gas chromatography; color; detection limit; fructose; high fructose corn syrup; liquid chromatography; myo-inositol; sucrose; sweeteners; titratable acidity
Abstract:
... Nineteen pure agave syrups representing the three major production regions and four processing facilities in Mexico were analyzed for their major carbohydrate, polyol, and oligosaccharide profiles, as well as their physicochemical properties (pH, °Brix, total acidity, percent total titratable acidity, and color). Additionally, the detection of intentional debasing of agave syrup with four commerci ...
DOI:
10.1021/jf3027342
PubMed:
22909406

3. Phenolics and abscisic acid identified in acacia honey comparing different SPE cartridges coupled with HPLC-PDA

Author:
Chunli Sun; Hongbo Tan; Yuhao Zhang; Hongcheng Zhang
Source:
Journal of food composition and analysis 2016 v.53 pp. 91-101
ISSN:
0889-1575
Subject:
Acacia; abscisic acid; adulterated products; anion exchange; apiaries; flavonoids; food matrix; high performance liquid chromatography; honey; ingredients; phenolic compounds; quality control; solid phase extraction; sugars; China
Abstract:
... The major components of honey are sugar and water, but some phenolic compounds may be responsible for honey quality. We investigated the effects of four reversed-phase (RP) and four reversed-phase and anion-exchange (RP-AE) solid-phase extraction (SPE) cartridges as a pre-concentration technique for honey phenolics. Eleven acacia honey samples were collected from different apiaries of China and th ...
DOI:
10.1016/j.jfca.2016.08.006