Quantitative gaschromatographische Bestimmung der Benzoes�ure, deren Abk�mmlinge und der Sorbins�ure

Goddijn, J. P.; Praag, Michel. Van; Hardon, H. J.

doi:10.1007/bf01104644

Cited by 7 publications

(2 citation statements)

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“…In both these procedures, volatile preservatives or their derivatives may be lost during concentration or handling of extracts. A Kuderna-Danish evaporator or similar apparatus may be used to prevent losses on concentration (79,81). The parabens may be partially hydrolyzed by base (79,82,83), which prohibits the use of basic extraction procedures, however, a column cleanup step can be used (83,84).…”

Section: Preservativesmentioning

confidence: 99%

Derivative Formation in the Chromatographic Analysis of Food Additives

Conacher

Page

1979

Journal of Chromatographic Science

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The use of derivatization in the analysis of food additivies by chromatographic means has been reviewed. The large majority of these derivatization techniques are employed to facilitate the gas-liquid chromatographic quantitation of various food additives. Silylation, alkylation, acylation, as well as transesterification, saponification, and chemical decomposition techniques are discussed. The review includes procedures for the analysis of emulsifiers and stabilizers, artificial sweeteners, antioxidants, preservatives, gums, and waxes, and draws in part, from work conducted in the authors' laboratory.

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Section: Preservativesmentioning

confidence: 99%

Derivative Formation in the Chromatographic Analysis of Food Additives

Conacher

Page

1979

Journal of Chromatographic Science

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“…There are useful methods of using high speed liquid chromatography,25 -28} making derivatives for gas chromatograph y 5.7.9.2o, 29,30) and devising to clean Up.l0. 11.18.19,31.32) Generally speaking, it would be difficult or much more complicated to analyze more than two food additives in the different kinds of foods.…”

Section: Methodsmentioning

confidence: 99%