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Gas chromatographic determination of menthol in mentholated sweets and panmasala.

Veerabhadra Rao, M. and Krishnamurthy, M. N. and Nagaraja, K. V. and Kapur, O. P. (1983) Gas chromatographic determination of menthol in mentholated sweets and panmasala. Journal of Food Science and Technology, 20 (3). 130-131, 6 ref..

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Abstract

Menthol, along with other flavouring matters, was steam distilled, and the distillate was extracted with chloroform. The dry chloroform extract was then analysed by gas chromatography, the menthol content being calculated from the area under the curve using a reference standard. Recovery of the menthol was 100%. Some commercial mentholated sweets and panmasala (a mixture of betel nut, sugar and flavourings, etc. used for chewing in India) had menthol contents of 0.20-0.26 and 0.12-0.62%, resp.

Item Type: Article
Uncontrolled Keywords: FLAVOURINGS-; sweets, menthol GC detn. in mentholated; panmasala, menthol GC detn. in; GAS-LIQUID-CHROMATOGRAPHY; SUGAR-CONFECTIONERY
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 05:23
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.com/id/eprint/6481

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