{"title":"【关于建立聚乙烯聚吡咯烷酮食品添加剂规范的研究】。","authors":"Y Kawasaki, Y Takeda, H Ishiwata, T Yamada","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>Polyvinylpolypyrroridone (PVPP) has been used in many countries for removing polyphenols in beer and wine, and was permitted as a food additive in Japan in April 1995. Prior to this approval of the compound, we studied procedures for identifying PVPP and its water soluble substances by colorimetry and infrared (IR) spectrometry for the establishment of the specification.</p>","PeriodicalId":11656,"journal":{"name":"Eisei Shikenjo hokoku. Bulletin of National Institute of Hygienic Sciences","volume":" 113","pages":"77-80"},"PeriodicalIF":0.0000,"publicationDate":"1995-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"[A study on the establishment of the specification of polyvinylpolypyrroridone as a food additive].\",\"authors\":\"Y Kawasaki, Y Takeda, H Ishiwata, T Yamada\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Polyvinylpolypyrroridone (PVPP) has been used in many countries for removing polyphenols in beer and wine, and was permitted as a food additive in Japan in April 1995. Prior to this approval of the compound, we studied procedures for identifying PVPP and its water soluble substances by colorimetry and infrared (IR) spectrometry for the establishment of the specification.</p>\",\"PeriodicalId\":11656,\"journal\":{\"name\":\"Eisei Shikenjo hokoku. Bulletin of National Institute of Hygienic Sciences\",\"volume\":\" 113\",\"pages\":\"77-80\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1995-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Eisei Shikenjo hokoku. Bulletin of National Institute of Hygienic Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Eisei Shikenjo hokoku. Bulletin of National Institute of Hygienic Sciences","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
[A study on the establishment of the specification of polyvinylpolypyrroridone as a food additive].
Polyvinylpolypyrroridone (PVPP) has been used in many countries for removing polyphenols in beer and wine, and was permitted as a food additive in Japan in April 1995. Prior to this approval of the compound, we studied procedures for identifying PVPP and its water soluble substances by colorimetry and infrared (IR) spectrometry for the establishment of the specification.
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