Organic bases

Silvia Angioi, Maria Carla Gennaro, Valentina Gianotti, Emilio Marengo, Elisa Robotti

Risultato della ricerca: Capitolo in libro/report/atti di convegnoContributo in volume (Capitolo o Saggio)peer review

Abstract

This chapter deals with a not very well-defined class of compounds, generically called organic bases. According to the Brønsted-Lowry definition a base is any molecule or ion that accepts protons; the definition given by Lewis is even more general, since any substance donor of an electron pair is called a base. Many kinds of organic bases are found in food both of vegetal and animal origin. Here, we classify this complex group of compounds in the following rather arbitrary way: 1. Biogenic amines and alkylamines 2. Heterocyclic aromatic amines 3. Unsulfonated aromatic amines 4. Purine and pyrimidine bases 5. Methylxanthines 6. Various alkaloids In particular, we will discuss in this second edition, all the papers that have has been published on the analysis of organic bases in food and beverages since 1995 up to now. The most recent papers are described in the text while most of the methods already discussed in the previous edition are presented in tabular form. The tables report, when available, the method used, the experimental conditions, the detection limit (DL), the kind of samples considered and the amount found in the different food investigated, as well as the essential steps concerning the extraction and sample treatment before analysis.

Lingua originaleInglese
Titolo della pubblicazione ospiteHandbook of Food Analysis Second Edition
Sottotitolo della pubblicazione ospitePhysical Characterization and Nutrient Analysis
EditoreCRC Press
Pagine603-656
Numero di pagine54
Volume1
ISBN (elettronico)9781482276459
ISBN (stampa)9780824750367
Stato di pubblicazionePubblicato - 1 gen 2004

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