title: Extraction of organic acids by ion-pair formation with tri-n-octylamine. Part 6. Determination of sorbic acid, benzoic acid, and saccharin in yogurt.
abstract: The sorbate content of commercial yogurt samples is determined by reverse phase liquid chromatography following ion-pair extraction with tri-n-octylamine. Mean recoveries (70-88%), precision (1.1-3.3% RSD), and detection limit of the method are presented for sorbic acid, benzoic acid, and saccharin.
mesh_terms: D000588:Amines; D001565:Benzoates / Q000032:analysis*; D019817:Benzoic Acid; D002853:Chromatography, Liquid / Q000379:methods; D003611:Dairy Products / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis; D012439:Saccharin / Q000032:analysis*; D013011:Sorbic Acid / Q000032:analysis*; D015014:Yogurt / Q000032:analysis*
chemical_list: D000588:Amines; D001565:Benzoates; D005231:Fatty Acids, Unsaturated; D019817:Benzoic Acid; D012439:Saccharin; C038229:tri-N-octylamine; D013011:Sorbic Acid