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1991•Journal of Liquid ChromatographyRequires access

High Performance Liquid Chromatography Determination of Chemical Preservatives in Yogurt

Fatima Olea Serrano, Isabel Sánchez López, Gloria Noguera Revilla

Open publisher page 25 citations

Abstract

Reverse phase HPLC was used to determine the preservatives methyl-, ethyl- and propyl-p-hydroxybenzoate and sorbic acid in aqueous solutions, using n-butyl-p-aminobenzoate as the internal standard. This method was applied to the analysis of preservatives in yogurt. the preservatives were previously identified by thin layer chromatography, and revealed at 254 nm.

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What this paper is about

Reverse phase HPLC was used to determine the preservatives methyl-, ethyl- and propyl-p-hydroxybenzoate and sorbic acid in aqueous solutions, using n-butyl-p-aminobenzoate as the internal standard. This method was applied to the analysis of preservatives in yogurt. the preservatives were previously identified by thin layer chromatography, and revealed at 254 nm.

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Available abstract

Reverse phase HPLC was used to determine the preservatives methyl-, ethyl- and propyl-p-hydroxybenzoate and sorbic acid in aqueous solutions, using n-butyl-p-aminobenzoate as the internal standard. This method was applied to the analysis of preservatives in yogurt. the preservatives were previously identified by thin layer chromatography, and revealed at 254 nm.

Key concepts: Sorbic acid, Preservative, Food Preservatives, High-performance liquid chromatography, Chemistry, Chromatography, Thin-layer chromatography, Food science

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