Jávor J, Küzmös-Szabó K, Kovács-Hadady K
Pharmazie. 1984 Nov;39(11):758-9.
An analytical method for the determination of boron content of crude and finished syrups containing lactulose has been described. A coloured complex of boron formed with azomethine-H is used for the determination. Conditions of the complex-forming reaction, and the effects of matrices containing mainly carbohydrates and flavouring and conserving agents too, have been studied. Boron content of the syrups has been measured as 95.4 to 104.6% with a standard deviation of +/- 3.7% (n = 20, p = 0.95).
已描述了一种测定含乳果糖的粗糖浆和成品糖浆中硼含量的分析方法。利用硼与甲亚胺 - H形成的有色络合物进行测定。研究了络合物形成反应的条件，以及主要含碳水化合物、调味剂和防腐剂的基质的影响。糖浆中硼含量的测量值为95.4%至104.6%，标准偏差为±3.7%（n = 20，p = 0.95）。
