Spectrophotometric Determination of Dehydroacetic Acid in Fruits and Vegetables
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Abstract A method for the determination of the preservative dehydroacetic acid (DHA) in strawberries, bananas, and zucchini squash is described. The samples are blended and extracted with chloroform. The chloroform extract is cleaned up on a preparatory silicic acid-glass fiber sheet. The DHA is determined by its ultraviolet absorbance at 307 nm. The average recovery of DHA added at levels of 5 to 80 ppm was 100.2 ±4.8% (15 analyses). The method is sensitive to 2 ppm DHA.
1982 ◽
Vol 55
(11)
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pp. 3477-3481
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Keyword(s):
1981 ◽
Vol 64
(3)
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pp. 611-615
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Keyword(s):
Keyword(s):