Section 14
Chapter 13,868

The detection of preservatives in processed cheese by means of paper-chromatography. Part I. Benzoic acid, parachlorbenzoic acid, para-oxybenzoic acid and other salts and esters

Jarczynski, R.; Kiermeier, F.

Z. Lebensmitt-Untersuch 99(2): 91-96


Accession: 013867063

An ether extract of processed cheese was evaporated and the residue chromatographed on paper in a butanol-ammonia-water solvent. A mixture of bromphenol blue and methyl red at pH 7.2 was used to develop the organic acids, including both naturally-occurring aliphatic and added aromatic ones, of which the Rf values are given.

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