DETERMINATION OF FOOD PRESERVATIVES AND SACCHARIN BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：66

作者：

LEUENBERGER, U

GAUCH, R

BAUMGARTNER, E

机构：

来源：

JOURNAL OF CHROMATOGRAPHY | 1979年 / 173卷 / 02期

关键词：

D O I：

10.1016/S0021-9673(00)92302-1

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The quantitative analysis of benzoic and sorbic acid, methyl, ethyl, and propyl esters of p-hydroxybenzoic acid and saccharin in foodstuffs is described. These compounds are quantitatively extracted with disposable clean-up columns packed with Extrelut® and simultaneously determined by high-performance liquid chromatography on reversed-phase columns. Complicated matrices such as cheese, cake, ketchup and chocolate were tested and recoveries were generally better than 95% in the concentration ranges normally used in the food industry. © 1979.

引用

页码：343 / 348

页数：6

共 13 条

[1]

BATTAGLIA R, 1977, Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene, V68, P28

[2] QUANTITATIVE-DETERMINATION OF SORBIC ACID AND SODIUM BENZOATE IN CITRUS JUICE [J].