About: Determination of isocitric acid content in fruit juices

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Three different analytical procedures for the determination of DL-isocitric acid content in citrus fruit juices were compared. The DL-isocitric acid is an important marker in multicomponent procedures for the evaluation of authenticity and quality of fruit products. The compared procedures were the new proposed CITP procedure using coupled two capillaries, reverse phase HPLC method and enzymic procedure (Boehringer Mannheim). The optimised CITP electrolyte system was: 6 mM-HCl + 3.8 mM- BisTrisPropan + 2 mM-CaCl2 + 0.05% HPMC (LE) and 5 mM-MES + 1mM-BisTrisPropan (TE). The best correlation was found between the CITP and enzymic procedure (r = 0.956, n=6), the other cross correlation coefficients were 0.850 and 0.748 for HPLC - enzymic and HPLC - CITP respectively. Three different analytical procedures for the determination of DL-isocitric acid content in citrus fruit juices were compared. The DL-isocitric acid is an important marker in multicomponent procedures for the evaluation of authenticity and quality of fruit products. The compared procedures were the new proposed CITP procedure using coupled two capillaries, reverse phase HPLC method and enzymic procedure (Boehringer Mannheim). The optimised CITP electrolyte system was: 6 mM-HCl + 3.8 mM- BisTrisPropan + 2 mM-CaCl2 + 0.05% HPMC (LE) and 5 mM-MES + 1mM-BisTrisPropan (TE). The best correlation was found between the CITP and enzymic procedure (r = 0.956, n=6), the other cross correlation coefficients were 0.850 and 0.748 for HPLC - enzymic and HPLC - CITP respectively. (en)
Title	Determination of isocitric acid content in fruit juices - detection of authenticity Determination of isocitric acid content in fruit juices - detection of authenticity (en)
skos:prefLabel	Determination of isocitric acid content in fruit juices - detection of authenticity Determination of isocitric acid content in fruit juices - detection of authenticity (en)
skos:notation	RIV/60461373:22330/02:00006868!RIV/2004/MSM/223304/N
http://linked.open.../vavai/riv/strany	685-691
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300004)
http://linked.open...iv/cisloPeriodika	6
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Voldřich, Michal Kvasnička, František
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	642730
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/02:00006868
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	isocitric, citric, juice, adulteration, HPLC, isotachophoresis (en)
http://linked.open.../riv/klicoveSlovo	juice isotachophoresis HPLC citric isocitric adulteration
http://linked.open...odStatuVydavatele	NL - Nizozemsko
http://linked.open...ontrolniKodProRIV	[7EC21BE1599C]
http://linked.open...i/riv/nazevZdroje	J. Food Composition and Analysis
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2002
http://linked.open...v/svazekPeriodika	15
http://linked.open...iv/tvurceVysledku	Voldřich, Michal Kvasnička, František Vinš, I. Pyš, P.
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300004
issn	0889-1575
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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