Skip to main content
SpringerLink
Log in

Nachweis und Identifizierung von Zuckercouleuren in einigen flüssigen Lebensmitteln

Detection and identification of caramel colours in some liquid foodstuffs

  • Originalarbeiten
  • Pflanzen und Lebensmittel
  • Published:
Fresenius' Zeitschrift für analytische Chemie Aims and scope Submit manuscript

Summary

A method for the isolation of caramel colours by ultrafiltration from liquid foodstuffs as vinegar, brandy and soft drinks is described. The identification of the caramel type is definitely possible via Curie point-pyrolysis-HRGC/MS.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Literatur

  1. Verordnung über die Zulassung von Zusatzstoffen zu Lebensmitteln vom 22. 12. 1981 (BGBl.IS. 1633) i.d.F. vom 20. 12. 1984 (BGBl.IS. 1652), §6 und Anlage 6 Liste A Nr. 2

  2. International Technical Caramel Association (1979) Caramel Colors — Classification and Specification system. Washington DC

  3. Baltes W (1987) Fresenius Z Anal Chem 327:220

    Google Scholar 

  4. Hellwig E, Gombocz E, Frischenschlager S, Petuely F (1981) Dtsch Lebensm Rundsch 77:165

    Google Scholar 

  5. Frischenschlager S, Hellwig E, Petuely F (1982) Dtsch Lebensm Rundsch 78:385

    Google Scholar 

  6. Rother H (1966) Dtsch Lebensm Rundsch 62:108

    Google Scholar 

  7. Pagenkopf J (1980) Weinwirtschaft 35:68

    Google Scholar 

  8. Pagenkopf J (1984) Weinwirtschaft 39:328

    Google Scholar 

  9. Lessig U (1984) Lebensmittelchem Gerichtl Chem 38:64

    Google Scholar 

  10. Magrian L, Pagenkopf J, Schilling M, Sell U (1985) Dtsch Lebensm Rundsch 81:379

    Google Scholar 

  11. Hardt R, Baltes W (1987) Z Lebensm Unters Forsch, im Druck

  12. Massenspektrensammlung der Library of the National Bureau of Standards (NBS), USA

  13. Heyns K, Stute R, Scharmann H (1966) Tetrahedron 22:2223

    Google Scholar 

  14. Mevissen L (1986) Dissertation, TU Berlin

    Google Scholar 

  15. Bondarovich HA, Friedel P, Krampl V, Renner JA, Shephard FW, Gianturco MA (1967) J Agr Food Chem 15:1093

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institut für Lebensmittelchemie der Technischen Universität Berlin, Müller-Breslau-Strasse 10, D-1000, Berlin 12

    A. Droß, R. Hardt & W. Baltes

Authors
  1. A. Droß
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. R. Hardt
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. W. Baltes
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Droß, A., Hardt, R. & Baltes, W. Nachweis und Identifizierung von Zuckercouleuren in einigen flüssigen Lebensmitteln. Z. Anal. Chem. 328, 495–498 (1987). https://doi.org/10.1007/BF00475972

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00475972

Search

Navigation