Puttemans M L, Branders C, Dryon L, Massart D L
J Assoc Off Anal Chem. 1985 Jan-Feb;68(1):80-2.
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.
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。
