HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY DETERMINATION OF CHEMICAL PRESERVATIVES IN YOGURT

被引：16

作者：

SERRANO, FO

LOPEZ, IS

REVILLA, GN

机构：

[1] Departamento de Nutrición y Bromatología, Facultdad de Farmacia, Universidad de Granada, E-18071, Granada

来源：

JOURNAL OF LIQUID CHROMATOGRAPHY | 1991年 / 14卷 / 04期

关键词：

Dairy Products - Preservatives - Organic Compounds - Chromatographic Analysis;

D O I：

10.1080/01483919108049282

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Reverse phase HPLC was used to determine the preservatives methyl-, ethyl- and propyl-p-hydroxybenzoate and sorbic acid in aqueous solutions, using n-butyl-p-aminobenzoate as the internal standard. This method was applied to the analysis of preservatives in yogurt. The preservatives were previously identified by thin layer chromatography, and revealed at 254 nm.

引用

页码：709 / 717

页数：9

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