Solubilities of Benzoic Acid and Phthalic Acid in Acetic Acid + Water Solvent Mixtures

2007 ◽  
Vol 52 (3) ◽  
pp. 936-940 ◽  
Author(s):  
Qinbo Wang ◽  
Linxi Hou ◽  
Youwei Cheng ◽  
Xi Li
Keyword(s):  
Acetic Acid ◽  
Benzoic Acid ◽  
Phthalic Acid ◽  
Acid Water ◽  
Solvent Mixtures ◽  
Water Solvent ◽  
Acetic Acid Water

Solubilities of Phthalic Acid and o-Toluic Acid in Binary Acetic Acid + Water and Acetic Acid + o-Xylene Solvent Mixtures

2016 ◽  
Vol 61 (9) ◽  
pp. 3233-3240 ◽  
Author(s):  
Zhipeng Shen ◽  
Qinbo Wang ◽  
Linhui Chen ◽  
Xiaoxiao Sheng ◽  
Yinchuan Pei
Keyword(s):  
Acetic Acid ◽  
Phthalic Acid ◽  
Acid Water ◽  
Solvent Mixtures ◽  
Acetic Acid Water

Reverse Phase Liquid Chromatographic Determination of Some Food Additives

1987 ◽  
Vol 70 (3) ◽  
pp. 578-582 ◽  
Author(s):  
Madduri Veerabhadrarao ◽  
Mandayam S Narayan ◽  
Omprakash Kapur ◽  
Chilukuri Suryaprakasa Sastry
Keyword(s):  
Acetic Acid ◽  
Benzoic Acid ◽  
Mobile Phase ◽  
Direct Method ◽  
Food Additives ◽  
Acid Water ◽  
Relative Standard ◽  
Acetic Acid Water ◽  
Liquid Chromatographic

Abstract Liquid chromatographic methods are described for the separation and determination of non-nutritive sweeteners, namely, acesulfame, aspartame, saccharin, and dulcin; preservatives such as benzoic acid and p-hydroxybenzoic acid; and caffeine and vanillin in ready-toserve beverages, ice candy, ice cream, squash beverage, tomato sauce, and dry beverage mix samples. These additives are separated on a ^Bondapak C18 column using methanol-acetic acid-water (20 + 5 + 75) as mobile phase and detected by UV absorption at 254 nm. Caffeine, vanillin, dulcin, and benzoic acid can be analyzed quickly by using a mobile phase of methanol-acetic acid-water (35 + 5 + 60). Aspartame can be separated in the presence of caffeine and vanillin by using the mobile phase pH 3 acetate buffer-methanol (95 + 5). Retention factors and minimum detectable limits are described. The percentage error and the percent relative standard deviation for 6 replicate samples ranged from 0.3 to 2.8 and from 1.64 to 3.60, respectively. Recovery of additives added to the foods named and analyzed by the direct method and by extraction ranged from 98.0 to 100.6% and from 91.6 to 101.8%, respectively. The proposed LC techniques are simple, rapid, and advantageous because all the additives can be detected in a single step, which makes it useful for the routine analysis of various food products.

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