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Simultaneous determination of sorbic acid and natamycin inside and on the surface of cheese by means of HPLC






Osterreichische Milchwirtschaft 41(12, Weiss. Beil. 6): 53-55

Simultaneous determination of sorbic acid and natamycin inside and on the surface of cheese by means of HPLC



Accession: 001684495



Related references

Luf W.; Brandl E., 1986: Simultaneous determination of sorbic acid and natamycin in and on cheese surfaces by means of high performance liquid chromatography hplc. For the simultaneous determination of sorbic acid and natamycin in cheese and on cheese surfaces at residue level a new developed method is described. A linear gradient is used for separation. The two substances are detected at their absorption ma...

Guarino, C.; Fuselli, F.; Mantia, A.La.; Longo, L., 2011: Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses. A single method, based on RP-HPLC with UV detection, was developed with the aim of simultaneously quantifying four preservatives in cheeses: benzoic acid, sorbic acid, natamycin and lysozyme. The preservatives were extracted from different cheeses...

Molognoni, L.; Valese, A.Camargo.; Lorenzetti, AĆ©lica.; Daguer, H.; D.D.a Lindner, J., 2016: Development of a LC-MS/MS method for the simultaneous determination of sorbic acid, natamycin and tylosin in Dulce de leche. A simple extraction, rapid routine method for the simultaneous determination of sorbic acid, natamycin and tylosin in Dulce de leche, a traditional South American product, by liquid chromatography-tandem mass spectrometry has been developed and fu...

Melnick, D.; Luckmann, F.H., 1954: Sorbic acid as a fungistatic agent for foods. III. Spectrophotometric determination of sorbic acid in cheese and in cheese wrappers. The sorbic acid in the test sample is distilled at atmospheric pressure along with the water in the test system; in the presence of magnesium sulfate. The sorbic acid in the distillate is identified by its characteristic absorption curve, and conc...

Gertz, C.H.rrmann, K., 1983: Determination of sorbic acid, benzoic acid and PHB esters in foodstuffs by means of HPLC. Deutsche Lebensmittel Rundschau 79(10): 331-334

Anonymous, 1987: Cheese and cheese rind. Determination of natamycin content. Method of spectrometry and HPLC-UV. A weighed quantity of the sample is extracted with methanol, and the extract is diluted with water, cooled to between -15 and -20 degrees C (to precipitate fat) and filtered. Natamycin (pimaricin) is then determined in the filtrate (after concentr...

Anonymous, 1991: Cheese and cheese rind. Determination of natamycin. Molecular absorption spectrometry and HPLC methods. This standard, which corresponds to ISO 9233 issued in 1991, specifies 2 methods for determination of natamycin in cheese and cheese rind. Natamycin is extracted with methanol, and the sample is diluted with water and defatted by cooling to -15 to...

el-Gindy, A.; el-Yazby, F.; Mostafa, A.; Maher, M.M., 2004: HPLC and chemometric methods for the simultaneous determination of cyproheptadine hydrochloride, multivitamins, and sorbic acid. Three methods are presented for the simultaneous determination of cyproheptadine hydrochloride (CP), thiamine hydrochloride (B1), riboflavin-5-phosphate sodium dihydrate (B2), nicotinamide (B3), pyridoxine hydrochloride (B6), and sorbic acid (SO)....

Tuinstra, L.G.M.T.; Traag, W.A.; Bruchem, G. van, 1981: HPLC determination of natamycin (pimaricin) in cheese at residue level. Attempts were made to develop a method for determination of pimaricin in cheese with a detection limit <0.1 mg/kg, since the HPLC method of Frede [DSA 39, 5299], with a detection limit of 0.5 mg/kg, was considered inadequate for EEC requirement...

Ferreira, I.; Mendes, E.B.ito, P.F.rreira, M., 2000: Simultaneous determination of benzoic and sorbic acids in quince jam by HPLC. An isocratic HPLC technique is described for the determination of benzoic acid and sorbic acid in industrial quince jam. The preparation procedure was optimized. precipitation of proteins and fat by the addition of methanol, followed by centrifuga...