摘要
采用HPLC法测定巧克力中的苯甲酸,并提出了亚铁氰化钾和乙酸锌作为沉淀剂的前处理方法。该方法简便、快速,稳定可靠,苯甲酸检测限为0.5mg/L,相对标准偏差为2.4%,回收率为90.08%～103.91%。
A method for determining benzoic acid in chocolate was established and advanced a pretreatment method by using ferrocyanic cyano-potassium and acetic acid znic as precipitating agent. The detection limits of benzoic acid were, the RSD 2.4%, and the recovery in the range of 90.08%～103.91%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第3期200-201,共2页
Food Science
