Eine colorimetrische Methode zur Bestimmung von Nicotinsäure und Nicotinsäureamid in Nahrungsmitteln
- 1 January 1939
- journal article
- research article
- Published by Walter de Gruyter GmbH in Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie
- Vol. 260 (3-4), 108-118
- https://doi.org/10.1515/bchm2.1939.260.3-4.108
Abstract
Nicotinic acid in food materials was detd. colorimetrically by a treatment with bromcyanide and aniline. The reaction was influenced by the pH of the soln. and by the presence of chlorides. Starch, sugar or gelatine did not interfere with the detn.This publication has 13 references indexed in Scilit:
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