通过与三正辛胺形成离子对来萃取有机酸。第6部分。酸奶中山梨酸、苯甲酸和糖精的测定。
Extraction of organic acids by ion-pair formation with tri-n-octylamine. Part 6. Determination of sorbic acid, benzoic acid, and saccharin in yogurt.
作者信息
Puttemans M L, Branders C, Dryon L, Massart D L
出版信息
J Assoc Off Anal Chem. 1985 Jan-Feb;68(1):80-2.
PMID:3980418
Abstract
The sorbate content of commercial yogurt samples is determined by reverse phase liquid chromatography following ion-pair extraction with tri-n-octylamine. Mean recoveries (70-88%), precision (1.1-3.3% RSD), and detection limit of the method are presented for sorbic acid, benzoic acid, and saccharin.
摘要
商业酸奶样品中的山梨酸盐含量通过用三正辛胺进行离子对萃取后，采用反相液相色谱法测定。给出了该方法对山梨酸、苯甲酸和糖精的平均回收率（70 - 88%）、精密度（相对标准偏差为1.1 - 3.3%）以及检测限。
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