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Determination Method of Dehydroacetic Acid. II. Application of Alkali Hydrolysis Method to the Determination of Dehydoroacetic Acid in Various Kinds of Foods

Yukio Nomura, TOSHIO TERASHIMA

Abstract

Using the determination method of dehydroacetic acid, presented in the previous report, recovery tests of dehydroacetic acid were carried out in various kinds of foods such as juice, ferment milk, "Azukian", "Miso", butter and margarine. Recovery was not less than 90% in all cases and accuracy within 3%. The result obtained was satisfactory.

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Key concepts: Dehydroacetic acid, Chemistry, Chromatography, Hydrolysis, Food science, Organic chemistry