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Determination of food preservatives and saccharin by high-performance liquid chromatography

โœ Scribed by U. Leuenberger; R. Gauch; E. Baumgartner

Publisher
Elsevier Science
Year
1979
Tongue
English
Weight
436 KB
Volume
173
Category
Article
ISSN
1873-3778

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โœฆ Synopsis

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 p&ked 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 oA in the concentration ranges normally used in the food industry_

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