Daniels D H, Warner C R, Selim S, Joe F L
J Assoc Off Anal Chem. 1983 Jul;66(4):893-6.
A gas-liquid chromatographic procedure has been developed for the determination of the preservative dehydroacetic acid (DHA) in frozen cut squash and white wine. The cleanup procedure uses the acidic character of DHA to enhance separation from interfering substances. Recoveries were 93-104% from squash fortified at 30, 65, and 130 ppm and 96-99% from wine fortified at 50, 100, and 200 ppm. The method can be used to establish that the amount of DHA used in squash does not exceed the permissible level of 65 ppm.
已开发出一种气液色谱法，用于测定冷冻切割南瓜和白葡萄酒中的防腐剂脱氢乙酸（DHA）。净化程序利用DHA的酸性特征来增强与干扰物质的分离。在30、65和130 ppm添加水平的南瓜中，回收率为93-104%；在50、100和200 ppm添加水平的葡萄酒中，回收率为96-99%。该方法可用于确定南瓜中使用的DHA量不超过65 ppm的允许水平。
