Identification methods of terpenoid gum bases using TLC and GC/MS

Journal of the Food Hygienic Society of Japan

Volumn 51, Issue 5, 2010, Pages 264-272

  Akiyama, Takumi ^a   Hayashi, Ayumi ^b   Yamazaki, Takeshi ^a   Tada, Atsuko ^a   Sugimoto, Naoki ^a   Yun, Young Sook ^b   Kunugi, Akira ^b   Tanamoto, Kenichi ^a,c   Kawamura, Yoko ^a  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

^b TOKYO UNIVERSITY OF PHARMACY AND LIFE SCIENCES   (Japan)

^c MUSASHINO UNIVERSITY   (Japan)

Author keywords

Food additive; GC MS; Gum base; Terpenoid; TLC

Indexed keywords

FOOD ADDITIVE; PLANT RESIN; TERPENE;

ARTICLE; CHEMISTRY; CHEWING GUM; FOOD ANALYSIS; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; METHODOLOGY; THIN LAYER CHROMATOGRAPHY;

CHEWING GUM; CHROMATOGRAPHY, THIN LAYER; FOOD ADDITIVES; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; RESINS, PLANT; TERPENES;

BURSERA FAGAROIDES;

EID: 78649543317     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.51.264     Document Type: Article

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