Мясо и мясные продукты. Определение cодержания L (+) -глютаминовой кислоты (контрольный метод)
Название (англ.):
Meat and meat products; Determination of L-(+)- glutamic acid content; Reference method
Описание (англ.):
The method consists in extracting of the acid present i a test portion with ice-cold perchloric acid solution, centrifuging, decanting and filtrating, followed by adjustment of pH and transformation of the L(+)-glutamate in a portion of the filtrate by the following reactions: 1) with nicotinamide adenine dinucleotide (NAD), and 2) with concomitant oxidation of an equivalent amount of nicotinamide adenine dinucleotide (reduced) (NADH). Photometric measurement of the amount offormazane formed.
Заменён стандартами:
ISO 4134:1999
Дата введения:
01.12.78
Код КГС:
Н19
Код ОКСТУ:
9209;9211
Код ОКС(МКС):
67.120.10
Код ОКП:
9209;9211
Нормативные ссылки:
BS 4401 PART 14-1979, EQV*NF V04-412-1983, EQV
Ключевые слова:
CHEMICAL ANALYSIS CHEMICAL ANALYSIS AND TESTING DETERMINATION OF CONTENT GLUTAMIC ACID MEAT MEAT PRODUCTS ORGANIC ACIDS REFERENCE METHODS CHEMICAL ANALYSIS AND TESTIN AMINO ACIDS