An HPLC method was used to quantify contents of inositol hexa-, penta-, tetra-, and triphosphate in various bread, breakfast cereal, pasta, and rye flour samples collected from Finnish commercial mills and retail outlets. The highest contents in breakfast cereals (phytic acid over \(10 \mu \mathrm{m
โฆ LIBER โฆ
Inositol Phosphates in Processed Foods
โ Scribed by B. Q. PHILLIPPY; M. R. JOHNSTON; S.-H. TAO; M. R. S. FOX
- Book ID
- 108813386
- Publisher
- Institute of Food Technologists
- Year
- 1988
- Tongue
- English
- Weight
- 583 KB
- Volume
- 53
- Category
- Article
- ISSN
- 0022-1147
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## Abstract A capillary electrophoresis (CE) method with indirect photometric detection was developed to identify and quantify myoโinositol phosphates in food samples. A flowโinjection (FI) system including a microโcolumn containing anionic exchange resin was used for the solidโphase extraction of