菓子類のしょ糖分の定量分析法 - Customs

1 17 22 1. (1) 1) 2. 3. HILIC (1) (2) 98 % 98 % 5 % 100 mL 5 g 100 mL (2) g 100 mL (3) g 100 mL 2)

2 HILIC Na+ mm mL/min HILICpak VG-50 4E Shodex 250 H 2 O / CH 3 COCH 3 / CH 3 CN / CH 3 OH 6 / 43 / 43 / 8 60 C XBridge BEH Amide Waters 150 m H 2 O / CH 3 COCH 3 16 / 84 v% 85 C Asahipak NH2P-50 4E Shodex 250 H 2 O / CH 3 COCH 3 20 / 80 50 C RSpak DC-613 Shodex 150 H 2 O / CH 3 COCH 3 / CH 3 CN 20 / 56 / 24 v% 80 C 10 L % 50 % 50 % (3)

3 1 3) RS RS (t2 t1) (w1 w2) t1 t2 2 min w1 w2 2 min HILIC A B C D E F G H 10 mL 25 mL 40 mL 100 mL 3 5 mL 40 mL (4) 50 mL (5) 4) 40 mL 5) 50 mL 20 C (i) 2.

4 G 50 mL (ii) 20 mL (iii) (iv) (iii) 20 mL 10 (6) (iv) 10 mL 50 C 30 A B C D E F G H A B C A B C D E F G H 5 mL (v) JIS P 3801 5 A 5 B 6 (vi) m 6) AIS AT CI S mg CT mg (7)

5 A IS A T C T / IS % C T / IS MIS 100 MS 1000 C T / IS MIS mg Ms g 7) Ca2+ (1) (2) 98 % 5 g 100 mL (2) g 100 mL (3) A ZnSO 4 7H 2 O 2 g 100 mL B (8) Ba(OH) 2 8H 2 O g 100 mL (4) g 100 mL 8)

6 Ca2+ 8 mm 250 300 mm 8 10 m 10 20 L Ca2+ 10 mL 25 mL 40 mL 100 mL 3 10 mL (i) 2. g 100 mL (ii) 20 mL (iii) (iv) (iii) 20 mL 10 (9) (iv) 10 mL 50 C 30 10 mL (v) A 10 mL B 10 mL (10) m 9) 10)

7 AIS AT CI S mg CT mg (11) A IS A T C T / IS MCI GEL CK08EC mL/min A B C D E F G H I J K L % C T / IS MIS 100 MS 1000 C T / IS MIS mg Ms g 11) (1)

8 M 98 % 30 g 500 mL 100 mL 5 % w/w 1000 mL (2) M 400 unit/mL (3) 1 % g 100 mL 90 mL (4) 4 mol/L g 200 mL 100 mL (5) 1 mol/L g 200 mL 100 mL (6) g 90 mL 500 mL 5 mL 20 30 C 3 50 mL 200 mL 1 % 1 mol/L (7) 1 % 1 g 100 mL (8)

9 A CuSO 4 5H 2 O g 500 mL 2 B KNaC 4 H 4 O 6 4H 2 O 173 g 50 g 500 mL 2 (9) A ZnSO 4 7H 2 O 2 g 100 mL B (8) Ba(OH) 2 8H 2 O g 100 mL 150 250 mg/100 mL (%) (%) (g) ( (C)) (g) ( (D)) ( ) 5 20 5 30 40 60 60 90 3 8 2 8 4 5 2 3 ( ) 5 15 0 20 30 70 80 90 4 8 3 90 3 6 2 3 ( ) 10 5 40 5 90 5 40 ( ) 0 2 40 65 20 90 3 5 (A) (C) (ii) (D-1) (ii) (D-2) (ii) (i) 2.

10 200 mL 250 mL (ii) 20 mL 10 (B) (C) (iii) (D-1) (iii) (i) 2. 200 300 mL 150 mL 1 (ii) JIS P 3801 2 (12) 250 mL (13) 12) 13)