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  • Title: Studies on the analysis of food additives by high-performance liquid chromatography. V. Simultaneous determination of preservatives and saccharin in foods by ion-pair chromatography.
    Author: Terada H, Sakabe Y.
    Journal: J Chromatogr; 1985 Oct 18; 346():333-40. PubMed ID: 4086620.
    Abstract:
    A high-performance liquid chromatographic method for the simultaneous determination of sorbic acid, benzoic acid, p-hydroxybenzoic acid and its methyl, ethyl, isopropyl, n-propyl, isobutyl, n-butyl esters and saccharin in foodstuffs is described. For good separations of these compounds, acetonitrile-water-0.2 M phosphate buffer pH 3.6 (7:12:1) containing 2 mM cetyltrimethylammonium bromide as an ion-pair reagent and a Nucleosil 5C18 column are required. A steam distillation method and a Sep-Pak C18 cartridge method for the sample preparation are compared. The recoveries from a coffee drink were generally better than 93.8% and the relative standard deviations were 0.85-2.15% for the Sep-Pak C18 cartridge method.
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