Ali M S
J Assoc Off Anal Chem. 1985 May-Jun;68(3):488-92.
A liquid chromatographic (LC) method for the simultaneous determinations of benzoic acid, sorbic acid, and methyl, ethyl, propyl, and butyl parabens (methyl, ethyl, propyl, and butyl-p-hydroxybenzoates) in meat and nonmeat products was developed. Benzoic acid, sorbic acid, and parabens were extracted from meat and nonmeat products with 70% ethanol. After filtration, extracts were analyzed by reverse phase liquid chromatography. Homogeneously ground samples of fresh sausage and hamburger were fortified with benzoic acid, sorbic acid, and each paraben at 5 different concentrations. Average recovery (after discarding outliers) for each preservative at all 5 levels was greater than 95% with a coefficient of variation less than 5%.
建立了一种液相色谱（LC）方法，用于同时测定肉类和非肉类产品中的苯甲酸、山梨酸以及甲基、乙基、丙基和丁基对羟基苯甲酸酯（甲基、乙基、丙基和丁基对羟基苯甲酸）。用70%乙醇从肉类和非肉类产品中提取苯甲酸、山梨酸和对羟基苯甲酸酯。过滤后，通过反相液相色谱法分析提取物。将新鲜香肠和汉堡的均匀研磨样品用5种不同浓度的苯甲酸、山梨酸和每种对羟基苯甲酸酯进行强化。在所有5个水平下，每种防腐剂的平均回收率（剔除异常值后）均大于95%，变异系数小于5%。
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