ANALYSIS OF ACESULFAME-K, SACCHARIN AND PRESERVATIVES IN BEVERAGES AND JAMS BY HPLC

被引：16

作者：

HANNISDAL, A

机构：

[1] Norwegian Food Control Authority, Central Laboratory, Oslo 1, N-0034

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 194卷 / 06期

关键词：

D O I：

10.1007/BF01185474

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A method is described that permits the simultaneous determination of acesulfame-K, saccharin and benzoic and sorbic acid in beverages and jams. The results of the HPLC analysis, using an RP-C 18 separation system with UV detection at 227 nm are reported.

引用

页码：517 / 519

页数：3

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