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
收藏
页码：517 / 519
页数：3
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