摘要
谈豆腐制品加工技术□吴正达１豆腐加工工序关于豆腐的加工工序，迄今已有多种介绍，仅以下列工艺流程示其大概。基本工序：２原料的选择２．１大豆的成分由于豆腐制作是对大豆蛋白质的加工利用，因此选择原料大豆，应根据蛋白质含量的多少进行选择。蛋白质含量关系到豆腐...
In this paper a method for determining antioxidants BHT in food and animal feed by RP-HPLC on Nova-pak C18(3.9mm i.d.×150mm,60 4μm) using methanol-water-36% acetic acid (85:10:5 volume ratio) as mobile phase was described. The UV detector was set at 280nm. BHT was extracted with 100% methanol. Recoveries were 93.0-100.5% for animal feed and 93.5-117.0% for edible oils . The method was simple, rapid, sensitive and accurate.
关键词
豆腐
工艺
食品工业
豆类食品
high performance liquid chromatography, antioxidant BHT
