Leuenberger U, Gauch R, Baumgartner E
J Chromatogr. 1979 May 21;173(2):343-8. doi: 10.1016/s0021-9673(00)92302-1.
The quantitative analysis of benzoic and sorbic acid, methyl, ethyl and propyl esters of p-hydroxybenzoic acid and saccharin in foodstuffs is described. These compounds are quantitatively extracted with disposable clean-up columns packed with Extrelut and simultaneously determined by high-performance liquid chromatography on reversed-phase columns. Complicated matrices such as cheese, cake, ketchup and chocolate were tested and recoveries were generally better than 95% in the concentration ranges normally used in the food industry.
描述了食品中苯甲酸、山梨酸、对羟基苯甲酸甲酯、乙酯和丙酯以及糖精的定量分析方法。这些化合物用装有埃斯特拉特（Extrelut）的一次性净化柱进行定量萃取，并通过反相柱高效液相色谱法同时测定。对奶酪、蛋糕、番茄酱和巧克力等复杂基质进行了测试，在食品工业常用的浓度范围内，回收率一般优于95%。
