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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 369 - 369 (1page)
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Methylcellulose is a food additive for the purpose of thickening and emulsifying agents. This study was to establish the analytical method of methylcellulose (MC) in foods using high-performance liquid chromatography (HPLC) and pyrolyzer-gas chromatography-mass spectrometry(Py-GC-MS). The HPLC method employed C18 column and a refractive index detector, with MES/TRIS buffer (adjusted to pH 4.5) as mobile phases. In order to extract methylcellulose from foods, enzymes such as α-amylase, protease, and amyloglucosidase were added to the sample, then extracted by heating at 95°C f ... 전체 초록 보기
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