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| NO. |
Title |
| LC99 |
ANALYSIS OF CAPSAICINOIDS BY ULTRA HIGH-SPEED LIQUID CHROMATOGRAPH
Capsaicin is the pungent component contained in chili peppers. This substance is known to also exert effects on stomach properties, bacterial sterilization and fat metabolism. The major components of the natural capsaicinoids in chili peppers are capsaicin and dihydrocapsaicin. These chemical structures are shown in Figure 1. Individuals have large variations in sensitivity to pungent tastes. Accordingly, the measurement of each component in foods by HPLC was employed to control of spicy taste. In this experiment, the capsaicin and related substances contained in spice were measured by ultra high-speed liquid chromatograph.
LaChromUltra High-Speed Liquid Chromatograph |
| LC98 |
ANALYSIS OF ORGANIC ACIDS IN FERMENTED FOODS USING THE BTB POST-COLUMN METHOD
|
| LC97 |
ANALYSIS OF CHLOROGENIC ACID BY ULTRA HIGH-SPEED LC
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| LC96 |
ANALYSIS OF AMINO ACIDS BY NINHYDRIN POST-COLUMN METHOD 2
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| LC95 |
ANALYSIS OF FATTY ACID METHYL ESTER AND TRIGLYCERIDE IN BIODIESEL BLENDED FUEL
|
| LC94 |
ANALYSIS OF QUINOLONE ANTIBIOTICS BY ULTRA-HIGH SPEED LIQUID CHROMATOGRAPHY
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| LC93 |
ANALYSIS OF BENZOIC ACID, SORBIC ACID, AND DEHYDROACETIC ACID IN FOOD BY ULTRA HIGH-SPEED LC
| Model: |
L-2000 (LaChrom Elite) |
| Keywords: |
Ultra-High Speed Liquid Chromatograph, LaChromUltra, DAD, Benzoic acid, Sorbic acid, Dehydroacetic acid, Preservatives, Food additive |
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| LC92 |
ANALYSIS OF ASTAXANTHIN AND CANTHAXANTHIN
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| LC91 |
ANALYSIS OF NUCLEOTIDES IN FISH BY HPLC
| Model: |
LaChrom Elite HIGH-PERFORMANCE LIQUID CHROMATOGRAPH |
| Keywords: |
L-2000, DAD, Nucleotides, ATP, ADP, AMP, IMP, Inosine, Hypoxanthine, K value, Freshness |
|
| LC90 |
ANALYSIS OF SUGAR/SUGAR ALCOHOL
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| LC89 |
ANALYSIS OF ALDEHYDE IN AMBIENT AIR
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| LC88 |
ANALYSIS OF VITAMIN E IN COOKING OIL |
|
| LC87 |
ANALYSIS OF ANIONIC SURFACTANT (2) |
| Model: |
LaChrom Elite HIGH-PERFORMANCE LIQUID CHROMATOGRAPH |
| Keywords: |
Anionic surfactant, Tap water, Fluorescence detector, Solid phase extraction, Solid phase extraction column NOBIAS, RP-OD1L, Sodium decylbenzene sulfonate, Sodium undecylbenzene sulfonate, Sodium dodecylbenzene sulfonate, Sodium tridecylbenzene sulfonate, Sodium tetradecylbenzene sulfonate, Water Works Law |
|
| LC86 |
ANALYSIS OF COENZYME Q10 |
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| LC85 |
ANALYSIS OF VITAMIN B1 (THIAMINE) |
| Model: |
LaChrom Elite HIGH-PERFORMANCE LIQUID CHROMATOGRAPH |
| Keywords: |
Medical, Pharmacology, Vitamin, Health, Food chemistry, Ingredient in foods, Vitamin B1, Beer yeast, Soybean flour, Sprout brown rice, Solid-phase extraction column process, Post column reaction process |
|
| LC84 |
ANALYSIS OF TETRODOTOXIN |
|
| LC82 |
ANALYSIS OF SUGARS BY PHENYLHYDRAZINE POST-COLUMN METHOD |
| Model: |
LaChrom Elite HIGH-PERFORMANCE LIQUID CHROMATOGRAPH |
| Keywords: |
Sugars, Sake, Post-column, Phosphoric acid phenylhydrazine, Xylose, Arabinose, Fructose, Mannose, Glucose, Galactose, Sucrose, Maltose, Lactose, Raffinose |
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| LC81 |
ANALYSIS OF POTASSIUM BROMATE IN FOOD |
|
| LC80 |
ANALYSIS OF L-CARNITINE |
|
| LC78 |
ANALYSIS OF AMINO ACIDS BY NINHYDRIN POST-COLUMN METHOD |
|
| LC76 |
ANALYSIS OF CARBAMATE PESTICIDES |
|
| LC75 |
ANALYSIS OF GLYPHOSATE BY OPA POST-COLUMN METHODVANALYSIS OF GLYPHOSATE BY OPA POST-COLUMN METHOD |
|
| LC73 |
ANALYSIS OF ORGANIC ACIDS IN FOODS |
|
| LC72 |
ANALYSIS OF BROMATE ION BY TRIBROMIDE ION METHOD |
|
| LC71 |
ANALYSIS OF ANIONIC SURFACTANT |
| Model: |
LaChrom Elite HIGH-PERFORMANCE LIQUID CHROMATOGRAPH |
| Keywords: |
Anionic surfactant, LAS, Mineral Water, Fluorescence detector, Decylbenzene sulfonate, Undecylbenzene sulfonate, Dodecylbenzene sulfonate, Tridecylbenzene sulfonate, Tetradecylbenzene sulfonate |
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