Determination of the New Food Ingredient Pyrroloquinoline Quinone Disodium Salt in Foods by Centrifugal Ultrafiltration Coupled with High Performance Liquid Chromatography

Determination of the New Food Ingredient Pyrroloquinoline Quinone Disodium Salt in Foods by Centrifugal Ultrafiltration Coupled with High Performance Liquid Chromatography

This study established a method for the determination of pyrroloquinoline quinone (PQQ) disodium salt, a newly approved food ingredient in China, in foods using centrifugal ultrafiltration as a novel pretreatment technique combined with high performance liquid chromatography (HPLC). Ethylenediaminet...

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Bibliographic Details
Main Author: PAN Cheng, WU Yuan, MENG Peng, HUANG Yonghui, XIAO Jing, XU Dunming
Format: Article
Language:English
Published: China Food Publishing Company 2025-04-01
Series:Shipin Kexue
Subjects:
centrifugal ultrafiltration; new food ingredient; pyrroloquinoline quinone disodium salt; high performance liquid chromatography
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-034.pdf
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https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-034.pdf

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