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CHROMATOGRAPHIC ANALYSIS OF ORGANIC ACIDS IN CANNED TOMATO JUICE, INCLUDING THE IDENTIFICATION OF PYRROLIDONECARBOXYLIC ACID a

1954; Wiley; Volume: 19; Issue: 1-6 Linguagem: Inglês

10.1111/j.1365-2621.1954.tb17428.x

1750-3841

Andrew Rice, Carl S. Pederson,

Postharvest Quality and Shelf Life Management

Journal of Food ScienceVolume 19, Issue 1-6 p. 106-114 CHROMATOGRAPHIC ANALYSIS OF ORGANIC ACIDS IN CANNED TOMATO JUICE, INCLUDING THE IDENTIFICATION OF PYRROLIDONECARBOXYLIC ACIDa ANDREW C. RICE, ANDREW C. RICE New York State Agricultural Experiment Station, Cornell University, Geneva, New YorkSearch for more papers by this authorC. S. PEDERSON, C. S. PEDERSON New York State Agricultural Experiment Station, Cornell University, Geneva, New YorkSearch for more papers by this author ANDREW C. RICE, ANDREW C. RICE New York State Agricultural Experiment Station, Cornell University, Geneva, New YorkSearch for more papers by this authorC. S. PEDERSON, C. S. PEDERSON New York State Agricultural Experiment Station, Cornell University, Geneva, New YorkSearch for more papers by this author First published: January 1954 https://doi.org/10.1111/j.1365-2621.1954.tb17428.xCitations: 38 a Journal Paper No. 933, New York State Agricultural Experiment Station, Cornell University, Geneva, New York, 1953. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat LITERATURE CITED 1 Andrews, J. C, and Vises, E. T. The oxalic acid content of some common foods. Food Research, 16, 306–312 (1951). 10.1111/j.1365-2621.1951.tb17384.x CASWeb of Science®Google Scholar 2 Archibald, R. M. Chemical characteristics and physiological roles of glutamine. Chem. Rev., 37, 161–208, 1945. 10.1021/cr60117a001 CASPubMedWeb of Science®Google Scholar 3 Betlstein. Hondbuch der Organische Chemie, 22, 284 (1935). Google Scholar 4 Borntraeger, W. The organic acids in tomatoes. Ann. ist. super, agrar. Portioi 5 (3) 70–119 (1936). Google Scholar 5 Bulen, W. A., Varner, J. E., and Burrell, B. C. Separation of organic acids from plant tissues. Anal. Chem., 24, 187–190 (1952). 10.1021/ac60061a038 CASWeb of Science®Google Scholar 6 Foreman, F. W. The transformation of glutamic acid into 1-pyrrolidonecarboxylie acid in aqueous solution. Biochem. J., 8, 481–493 (1914). CASPubMedWeb of Science®Google Scholar 7 Hartmann, E. G., and Hillig, F. Acid constituents of food products. J. Assoc. Offic. Agr. Chemists, 17, 522–530 (1934). CASGoogle Scholar 8 Hillio, F. Colorimetric determination of lactic acid in tomato products. J. Assoc. Offic. Agr. Chemists, 20, 303–307 (1937). Google Scholar 9 Hillig, F., and Ramsey, L. L. Determination of lactic and volatile acids in fruits and fruit products. J. Assoc. Offic. Agr. Chemists, 28, 525–530, 1945. CASWeb of Science®Google Scholar 10 Isherwood, F. A. The determination and isolation of the organic acids in fruits. Biochem. J., 40, 688–695 (1946). 10.1042/bj0400688 CASPubMedWeb of Science®Google Scholar 11 Kohman, E. F. Oxalic acids in foods and its behavior and fate in the diet. J. Nutr., 18, 233–246 (1939). CASWeb of Science®Google Scholar 12 Marshall, L. M., Orten, J. M., and Smith, A. H. Determination of fumaric acid in animal tissues by partition chromatography. J. Biol. Chem., 179, 1127–1139 (1949). CASPubMedWeb of Science®Google Scholar 13 Martin, A. J. P., and Synge, R. L. M. A new form of ehromatogram employing two liquid phases. Biochem. J., 35, 1308–1368 (1941). Google Scholar 14 Marvel, C. S., and Rands, R. D. Separation of organic acids. J. Am. Chem. Soc, 72, 2642–2646 (1950). 10.1021/ja01162a083 CASWeb of Science®Google Scholar 15 Murdoch, D. I. Inhibitory action of citric acid on tomato juice flat-sour organisms. Food Research, 15, 107–113, 1950. 10.1111/j.1365-2621.1950.tb16456.x PubMedWeb of Science®Google Scholar 16 Nelson, E. F. The acids of fruits. Am. Med., New Ser., 23 (11), 812–815 (1928). Google Scholar 17 Rice, A. C., and Pederson, C. S. Factors influencing growth of Bacillus coagulans in tomato juice. I. Size of inoculum and oxygen concentration. Food Research (this issue). PubMedGoogle Scholar 18 Rice, A. C., and Pederson, C. S. Factors influencing growth of Bacillus coagulans in tomato juice. II. Acidic constituents of tomato juice, and specific organic acids. Food Research (this issue). PubMedGoogle Scholar 19 Vickery, H. B., Pitcher, G. W., Clark, H. E., Chibnall, A. C., and Westall, E. G. The determination of glutamine in the presence of asparagine. Biochem. J., 29, 2710–2720 (1935). 10.1042/bj0292710 CASPubMedGoogle Scholar 20 Wilson, H., and Cannan, E. N. The glutamic acid-pyrrolidonecarboxylic acid system. J. Biol. Chem., 119, 309–331 (1937). 10.1016/S0021-9258(18)74458-X CASWeb of Science®Google Scholar Citing Literature Volume19, Issue1-6January 1954Pages 106-114 ReferencesRelatedInformation