Abstract
The infrared absorption (IR) spectrum is often used as a standard reference in identification tests of food additives in Japan. In the case of betaine, many different IR spectra have been reported and, therefore, it is necessary to establish an IR spectrum that is reproducible and reliable enough to be used as a standard for identification. In the present study, suitable conditions to obtain a standard IR spectrum were examined from various viewpoints, including pretreatment, selection of method, and measuring technique. The KBr disk method, which has generally been used to identify betaine, was found to be humidity-dependent, and there was also an interaction between betaine and KBr. A reproducible IR spectrum suitable as a standard could be obtained by drying betaine at 105°C for 3 hours over phosphorus pentoxide, and then measuring the IR spectrum by the liquid paraffin (Nujol) paste method.
| Original language | English |
|---|---|
| Pages (from-to) | 232-236 |
| Number of pages | 5 |
| Journal | Journal of the Food Hygienic Society of Japan |
| Volume | 47 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - Oct 2006 |
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Keywords
- Anhydride
- Betaine
- Hydrate
- Identification
- Infrared spectrum
- Reference spectrum
- Seasoning
ASJC Scopus subject areas
- Food Science
- Public Health, Environmental and Occupational Health
Cite this
Standard infrared absorption spectrum of betaine and optimal conditions for its measurement. / Kitamura, Youji; Iwasaki, Toshinobu; Saito, Madoka; Mifune, Masaki; Saito, Yutaka; Sato, Kyoko; Yomota, Chikako; Tanamoto, Kenichi.
In: Journal of the Food Hygienic Society of Japan, Vol. 47, No. 5, 10.2006, p. 232-236.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Standard infrared absorption spectrum of betaine and optimal conditions for its measurement
AU - Kitamura, Youji
AU - Iwasaki, Toshinobu
AU - Saito, Madoka
AU - Mifune, Masaki
AU - Saito, Yutaka
AU - Sato, Kyoko
AU - Yomota, Chikako
AU - Tanamoto, Kenichi
PY - 2006/10
Y1 - 2006/10
N2 - The infrared absorption (IR) spectrum is often used as a standard reference in identification tests of food additives in Japan. In the case of betaine, many different IR spectra have been reported and, therefore, it is necessary to establish an IR spectrum that is reproducible and reliable enough to be used as a standard for identification. In the present study, suitable conditions to obtain a standard IR spectrum were examined from various viewpoints, including pretreatment, selection of method, and measuring technique. The KBr disk method, which has generally been used to identify betaine, was found to be humidity-dependent, and there was also an interaction between betaine and KBr. A reproducible IR spectrum suitable as a standard could be obtained by drying betaine at 105°C for 3 hours over phosphorus pentoxide, and then measuring the IR spectrum by the liquid paraffin (Nujol) paste method.
AB - The infrared absorption (IR) spectrum is often used as a standard reference in identification tests of food additives in Japan. In the case of betaine, many different IR spectra have been reported and, therefore, it is necessary to establish an IR spectrum that is reproducible and reliable enough to be used as a standard for identification. In the present study, suitable conditions to obtain a standard IR spectrum were examined from various viewpoints, including pretreatment, selection of method, and measuring technique. The KBr disk method, which has generally been used to identify betaine, was found to be humidity-dependent, and there was also an interaction between betaine and KBr. A reproducible IR spectrum suitable as a standard could be obtained by drying betaine at 105°C for 3 hours over phosphorus pentoxide, and then measuring the IR spectrum by the liquid paraffin (Nujol) paste method.
KW - Anhydride
KW - Betaine
KW - Hydrate
KW - Identification
KW - Infrared spectrum
KW - Reference spectrum
KW - Seasoning
UR - http://www.scopus.com/inward/record.url?scp=33751218882&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=33751218882&partnerID=8YFLogxK
U2 - 10.3358/shokueishi.47.232
DO - 10.3358/shokueishi.47.232
M3 - Article
C2 - 17128874
AN - SCOPUS:33751218882
VL - 47
SP - 232
EP - 236
JO - Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
JF - Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
SN - 0015-6426
IS - 5
ER -