采用高效液相色谱法分析饮料和果酱中的安赛蜜、糖精及防腐剂。
Analysis of acesulfame-K, saccharin and preservatives in beverages and jams by HPLC.
作者信息
Hannisdal A
机构信息
Norwegian Food Control Authority, Central Laboratory, Oslo.
出版信息
Z Lebensm Unters Forsch. 1992 Jun;194(6):517-9. doi: 10.1007/BF01185474.
PMID:1496858
Abstract
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.
摘要
本文描述了一种可同时测定饮料和果酱中乙酰磺胺酸钾、糖精、苯甲酸和山梨酸的方法。报告了使用RP-C 18分离系统并在227 nm处进行紫外检测的高效液相色谱分析结果。
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