| 000 | 01931nab a22003257a 4500 | ||
|---|---|---|---|
| 001 | G97007 | ||
| 003 | MX-TxCIM | ||
| 005 | 20231016230242.0 | ||
| 008 | 231016s1978 xxu|||p|op||| 00| 0 eng d | ||
| 022 | _a0021-8561 | ||
| 022 | _a1520-5118 (Online) | ||
| 024 | 8 | _ahttps://doi.org/10.1021/jf60219a031 | |
| 040 | _aMX-TxCIM | ||
| 041 | 0 | _aeng | |
| 100 | 1 |
_aPrice, M.L. _931902 |
|
| 245 | 1 | 2 | _aA critical evaluation of the vanillin reaction as an assay for tannin in Sorghum grain |
| 260 |
_aWashington, DC (USA) : _bAmerican Chemical Society, _c1978. |
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| 500 | _aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0021-8561 | ||
| 500 | _aPeer review | ||
| 520 | _aSeveral parameters of the vanillin assay were examined to determine which must be most closely controlled to ensure accuracy and reproducibility. A 20-min extraction in methanol was found to be adequate. When corrected for background color, the modified vanillin assay was found to give nearly identical values with those obtained with the regular vanillin assay, except with group I1 sorghum. The reactions of tannin and catechin, the usual standard, with vanillin were found to differ markedly in reaction kinetics. Assays of purified tannin showed that use of catechin equivalents overestimates tannin content. The assay was found to be extremely temperature dependent. Revised procedures for the vanillin assay are presented which give excellent reproducibility. | ||
| 546 | _aText in English | ||
| 595 | _aRPC | ||
| 650 | 7 |
_2AGROVOC _931903 _aVanillin |
|
| 650 | 7 |
_2AGROVOC _931904 _aTannins |
|
| 650 | 7 |
_2AGROVOC _92002 _aSorghum |
|
| 700 | 1 |
_a Van Scoyoc, S. _931905 |
|
| 700 | 1 | _aButler, L.G., | |
| 773 | 0 |
_tJournal of Agricultural and Food Chemistry _gv. 26, no. 5, p. 1214-1218 _dWashington, DC (USA) : American Chemical Society, 1978. _wG444388 _x0021-8561 |
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| 942 |
_cJA _2ddc _n0 |
||
| 999 |
_c29398 _d29398 |
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