EVALUATION OF POLYMETHACRYLIC ACID FOR FOOD-PACKAGING BY EXAMINING INTERACTIONS USING HPLC

被引：1

作者：

KHURANA, AL ^{[1
]}

HO, CT ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF LIQUID CHROMATOGRAPHY | 1992年 / 15卷 / 03期

关键词：

D O I：

10.1080/10826079208017190

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Interaction study of polymethacrylic acid with food components like ascorbic acid, niacin, phenylalanine and caffeine was conducted by immobilizing the same on silica support and using food based solvent like water as a mobile phase. The mechanism of interactions was determined from thermodynamic parameter such as enthalpy of sorption data. The Gibb's free energy and activity coefficient data were used to determine magnitude and kind (weak or strong) of interactions. From these thermodynamic data, it was possible to study migration and suitability of the polymer to be used as a packaging material.

引用

页码：535 / 544

页数：10

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