Extraction of organic acids by ion-pair formation with tri-n-octylamine. Part 6. Determination of sorbic acid, benzoic acid, and saccharin in yogurt
Puttemans, M.L.; Branders, C.; Dryon, L.; Massart, D.L.
Journal - Association of Official Analytical Chemists 68(1): 80-82
1985
ISSN/ISBN: 0004-5756 PMID: 3980418 Document Number: 253247
The sorbate content of commercial yogurt samples is determined by reverse phase liquid chromatography following ion-pair extraction with tri-n-octylamine. Mean recoveries (70-88%), precision (1.1-3.3% RSD), and detection limit of the method are presented for sorbic acid, benzoic acid, and saccharin.
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