Quantitation of Sensory-Active and Bioactive Constituents of Food: A Journal of Agricultural and Food Chemistry Perspective
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- 作者：Peter Schieberle ; Russell J. Molyneux
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：March 14, 2012
- 年：2012
- 卷：60
- 期：10
- 页码：2404-2408
- 全文大小：173K
- 年卷期：v.60,no.10(March 14, 2012)
- ISSN：1520-5118
文摘
The proper procedures for the measurement of amounts of compounds that may occur in a food or other matrices are presented in this perspective. Factors dealt with include sampling, use of standards, advantages and limitations of chromatographic and other techniques for quantitation, and proper presentation and reporting of data. Such factors must be considered at the initial stages of an investigation and incorporated completely into the overall experimental design. These standards are to be employed in determining quantities of such components, and their careful incorporation should result in more favorable evaluation of manuscripts submitted to the Journal of Agricultural and Food Chemistry.