Chemburkar P B, Joslin R S
J Pharm Sci. 1975 Mar;64(3):414-7. doi: 10.1002/jps.2600640312.
The partitioning of methyl-, ethyl-, propyl-, and butylparabens into flavoring oils from aqueous systems was studied. The partitioning is dependent on the concentration of the flavoring oil, the pH of the aqueous medium, and the nature and concentration of additives to the aqueous medium.
研究了甲基、乙基、丙基和丁基对羟基苯甲酸酯从水相体系向调味油中的分配情况。这种分配取决于调味油的浓度、水相介质的pH值以及水相介质中添加剂的性质和浓度。
