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Extraction of organic acids by ion-pair formation with tri-n-octylamine. VI. Determination of sorbic acid, benzoic acid, and saccharin in yogurt



Extraction of organic acids by ion-pair formation with tri-n-octylamine. VI. Determination of sorbic acid, benzoic acid, and saccharin in yogurt



Journal of the Association of Official Analytical Chemists 68(1): 80-82



Sorbic acid, benzoic acid and saccharin were extracted from homogenized yoghurt by a 3-step scheme involving extraction with pH 5.5 phosphate buffer, followed by ion-pair extraction with 0.01 M tri-n-octylamine in chloroform and finally a back-extraction with 0.1 M aqueous sodium perchlorate. Acid concn. were determined by reverse phase liquid chromatography using a methanol-phosphate buffer (pH 4.5, ionic strength 0.1) (40 + 60) mobile phase.

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