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UDC 663.25:543
METHODS OF DETERMINATION OF CROTONALDEHYDE IN FOOD
Kushnereva Elena Victorovna Cand.Tech.Sci.
State Scientific organization North Caucasian Regional Research Institute of Horticulture and Viticulture of the Russian Academy of agricultural sciences, Krasnodar, Russia
The article presents a review of the existing methods for the determination of crotonaldehyde in food. The necessity of this component in the control of food products, including wine, is visible because of its toxicity and the probability of formation during microbial synthesis and chemical transformations. The article describes the developed qualitative method of determining the content of crotonaldehyde in table wines with spectrophotometry
Keywords: FOOD PRODUCTS, WINE, CROTONAFDEHYDE, METHODS OF DETERMINATION, FIQUID CHROMATOGRAPHY, GAS CHROMATOGRAPHY, HIGH-QUAFITY METHOD, SPECTROPHOTOMETRY
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2 Sponholz, W-R Z Lebensm Unters Forsch / W-R Sponholz.-1982.- 174:458
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6 Kirk Othmer encyclopedia, 3 ed., v. 7, N.Y., 1979, p. 207.
7 2.1.4.1074-01 . »
8 Kawaguchi-Niida, . Crotonaldehyde accumulates in glial cells of Alzheimers disease brain / M. Kawaguchi-Niida //Acta Neuropathol.- 2006,- 111: 422-429
9 Kataoka, H. Determination of Aliphatic and Aromatic Aldehydes in Cigarette Smoke by Gas Chromatography with Flame Photometric Detection / H. Kataoka, A. Sumida, M. Makita // Chromatographia Vol. 44, No. 9/10, May 1997. - P. 491-496.
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12 51786-2001 .
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13 , . . -- : . . ...-. . - .-., 2012.-48.
14 52788-2007 .

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15 , .. : /
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