Quantitative Determination of Sorbic Acid in Cheddar Cheese by Gas-Liquid Chromatography
Keyword(s):
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%.
1971 ◽
Vol 54
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pp. 9-14
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1980 ◽
Vol 101
(1)
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pp. 112-117
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1969 ◽
Vol 34
(1)
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pp. 37-42
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1976 ◽
Vol 15
(2)
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pp. 138-144
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1975 ◽
Vol 27
(3)
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pp. 172-176
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