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[Various methods for the determination of preservatives in food. II. Gaschromatography, high performance liquid
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|February 1, 1980
Abstract:
For the quantitative determination of preservatives in food, analyses were carried out by means of GLC, HPLC, and TLC according to the TAS-method. Using the alkaline extract (sample preparation see part I) the preservatives can be analysed as free acid or appropriate ester out the same GLC-column without any interference from coextractives. A fast and accurate HPLC determination can be achieved by direct injection of the alkaline extract. All preservatives were well separated and detected at a wavelength of 225 resp. 232 nm. As a quick test for the qualitative estimation the TLC (TAS) method is suggested and a suitable solvent system is proposed.