Electrochemical and Infrared Spectroscopic Quantitative Determination of the Platinum-Catalyzed Ethylene Glycol Oxidation Mechanism at CO Adsorption Potentials
Abstract
A rapid method is described for the extraction and quantitative determination of sorbic acid in Cheddar cheese. Cheddar cheese is impregnated onto a Celite 545 column, extracted with acetonitrile, and analyzed for sorbic acid by gas-liquid chromatography, using a 7.5% ethylene glycol adipate + 2% H3PO4 column. Average recovery values for known amounts of sorbic acid were 107%.