Page 98 - Analytical method for food addtives

56 Analytical methods for food additives

4 ‘Simultaneous analysis of preservatives in foods by gas chromatography/mass
spectrometry with automated sample preparation instrument’, Ochiai N, Yamagami T,
Daishima S. Bunseki Kagaku (1996) 45(6), 545–550. [Japanese]
5 ‘Gas chromatographic flow method for the preconcentration and simultaneous determi-
nation of antioxidant and preservative additives in fatty foods’, González M, Gallego M,
Valcárcel M. Journal of Chromatography A (1999) 848, 529–536.
6 ‘Simultaneous gas chromatographic determination of food preservatives following
solid-phase extraction’, González M, Gallego M, Valcárcel M. Journal of Chromatog-
raphy A. (1998) 823(1–2), 321–329.
7 ‘A simple method for the simultaneous determination of various preservatives in liquid
foods’, Lin H J, Choong Y M, Journal of Food and Drug Analysis (1999) 7(4), 291–304.
8 ‘AOAC Official Method 994.11. Benzoic acid in orange juice, liquid chromatographic
method’, AOAC Official Method of Analysis (2000) (see 37.1.62A p 22) p 10.
9 ‘Analysis of acesulfame-K, saccharin and preservatives in beverages and jams by
HPLC’, Hannisdal A. Z Lebensmittel Untersuchung Forschung (1992) 194, 517–519.
10 ‘Analysis of additives in fruit juice using HPLC’, Kantasubrata J, Imamkhasani S.
ASEAN Food Journal (1991) 6(4), 155–158.
11 ‘Determination of preservatives in foodstuffs: collaborative trial’, Willetts P, Anderson
S, Brereton P, Wood R. J. Assoc. Publ. Analysts (1996) 32, 109–175.
12 ‘Determination of benzoic and sorbic acids in labaneh by high-performance liquid
chromatography’, Mihyar G F, Yousif A K, Yamani M I. Journal of Food Composition
and Analysis (1999) 12, 53–61.
13 ‘Analysis of phenolic compounds in the evaluation of commercial quince jam authen-
ticity’, Silva B M, Andrade P B, Mendes G C, Valentao P, Seabra R M, Ferreira M A.
Journal of Agricultural and Food Chemistry (2000) 48(7), 2853 –2857.
14 ‘Rapid high-performance liquid chromatographic method of analysis of sodium benzoate
and potassium sorbate in foods’, Pylypiw H M, Grether M T. Journal of Chromato-
graphy A (2000) 883(1–2), 299–304.
15 ‘Development of an HPLC/diode-array detector method for simultaneous determination
of sodium benzoate and phenolic compounds in quince jam’, Andrade P B, Silva B M,
Carvalho A R F, Seabra R M, Ferreira M A. Journal of Liquid Chromatography &
Related Technologies (1999) 22(7), 1069–1075.
16 ‘Separation and determination of flavonoids and other phenolic compounds in cranberry
juice by high-performance liquid chromatography’, Chen H, Zuo Y G, Deng Y W.
Journal of Chromatography A (2001) 913(1–2), 387–395.
17 ‘Validation of an HPLC method for the quantification of ambroxol hydrochloride and
benzoic acid in a syrup as pharmaceutical form stress test for stability evaluation’,
Heinanen M, Barbas C. Journal of Pharmaceutical and Biomedical Analysis (2001)
24(5–6), 1005–1010.
18 ‘Determination of sorbic and benzoic acids in foods with a copolymer (DVB-H) HPLC
column’, Castellari M, Ensini I, Arfelli G, Spinabelli U, Amati A. Industrie Alimentari
(1997) 36(359), 606–610. [Italian]
19 Validation of Enforcement Methods Service (VEMS) Method 0290: HPLC method for
benzoic acid in foods, general.
20 ‘Simultaneous determination of antioxidants, preservatives and sweeteners permitted as
additives in food by micellar electrokinetic chromatography’, Boyce M C. Journal of
Chromatography A (1999) 847, 369–375.
21 ‘Simultaneous determination of benzoic acid and saccharin in soft drinks by using
lanthanide-sensitized luminescence’, Aguilar-Caballos M P, Gomez-Hens A, Perez-
Bendito D. Analyst (1999) 124(7), 1079–1084.
22 ‘Enzymatic method for the spectrometric determination of benzoic acid in soy sauce and
pickles’ Hamano T, Mitsuhashi Y, Aoki N, Semma M, Ito Y. Analyst (1997) 122(3),
256–262.