J. Agric. Food Chem. 1000, 38, 1295-1295
1205
CORRECTION ZINC COMPLEX FORMATION IN HEATED VEGETABLE PUREES, by Luke F. LaBorde and Joachim H. von Elbe,' J. Agric. Food Chem. 1990, 38, 484.
Figures 3-5 were interchanged. The correct figures and captions are as follows. I
* I
4
zoo
1DO
4
+
o
pH 4.0 pH 6.6
0 A
pH 7.0 pH 8.6
1 0
10
IO
SO
HEATING TIME
o !
100
80
D
40
20
(MINUTES)
HEATING TIME
Figure 3. Formation of zinc pyopheophytin a in spinach puree containing 75 ppm Zn2+ ion at pH 4.0, 5.5, 7.0, 8.5, and 10.0 and heated at 121 O C . Average coefficient of variation 3.9%.
I
pH 4.0 OH 5.5
¶ Y
0
, 60
4Q
10
H E A T I N G TIME
00
,
00
(MINUTES)
Figure 5. Change in the pH value of spinach puree containing 75 ppm Zn2+ion at pH 4.0,5.5,7.0,8.5,and 10.0 and heated at 121 "C.
0021-8561/90/1438-1295$02.50/0
80
IO
(MINUTES)
Figure 4. Increase in the color of spinach puree containing 75 ppm Zn2+ ion at pH 4.0, 5.5, 7.0, 8.5, and 10.0 and heated at 121 O C . +
o+
BO
0 1990 American Chemical Society
