0000000000901805

AUTHOR

M.c. Sanfeliu Alonso

showing 2 related works from this author

Determination of the flavor enhancer maltol through a FIA — direct chemiluminescence procedure

2001

Abstract A new FIA — direct chemiluminescence method is proposed for the determination of maltol, based upon the oxidation of the food additive by KMnO 4 in sulfuric acid medium at 80°C enhanced by hexadecylpyridinium chloride (HD) and formic acid (HCOOH). The calibration graph is linear over the range 0.5–4.0 mg l −1 of maltol, with a R.S.D. ( n =50, 0.5 mg l −1 ) of 2.9%, LOD ( s / n =3) of 10 mg l −1 and sample throughput of 153 h −1 .

ChromatographyCalibration curveFormic acidStereochemistryMaltolSulfuric acidBiochemistryChlorideAnalytical Chemistrylaw.inventionchemistry.chemical_compoundchemistrylawmedicineEnvironmental ChemistryQuantitative analysis (chemistry)SpectroscopyFlavorChemiluminescencemedicine.drugAnalytica Chimica Acta
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Determination of tyrosine through a FIA-direct chemiluminescence procedure.

2003

A new FI-direct chemiluminescence method is proposed for the determination of tyrosine, based on the oxidation of the amino acid by K(3)Fe(CN)(6) in potassium hydroxide medium, at room temperature and enhanced by the presence of beta-cyclodextrin and formic acid. The dynamic range was linear over the range 1.0-10.0 mgl(-1). A large study of the influence of foreign compounds was performed, including amino acids; and, the method showed high selectivity. The reproducibility between days resulted in a rsd (in slope%) of 4.8 and the repeatability with a rsd (n=50, 10.0 mgl(-1)) of 3.1%, the LOD (s/n=3) was 50 mugl(-1) and sample throughput 98 h(-1).

chemistry.chemical_classificationReproducibilityPotassium hydroxideChromatographyChemistryFormic acidRepeatabilityAnalytical Chemistrylaw.inventionAmino acidchemistry.chemical_compoundlawTyrosineQuantitative analysis (chemistry)ChemiluminescenceTalanta
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