Determination of benzoic acid in meat and meat products by gas chromatography

The Analyst ◽  
1972 ◽  
Vol 97 (1155) ◽  
pp. 433 ◽  
Author(s):  
E. G. C. Clarke ◽  
D. J. Humphreys ◽  
E. Stoilis
Keyword(s):  
Gas Chromatography ◽  
Benzoic Acid ◽  
Meat Products

Gas Chromatographic Measurement of Benzoyl Peroxide (as Benzoic Acid) in Cheese

1974 ◽  
Vol 57 (3) ◽  
pp. 706-709
Author(s):  
Albert B Karasz ◽  
Frank DeCocco ◽  
John J Maxstadt
Keyword(s):  
Gas Chromatography ◽  
Benzoic Acid ◽  
Benzoyl Peroxide ◽  
Internal Standard ◽  
Chromatographic Determination ◽  
Ether Extract ◽  
Average Recovery ◽  
Flame Ionization ◽  
Chromatographic Measurement

Abstract Benzoyl peroxide bleach, added to cheese, is estimated by gas chromatographic determination of benzoic acid, its principal reduction product. Copper is added to the acidified ether extract of the cheese to reduce the residual bleach, and solvent partitioning and permanganate treatment are used for purification. The benzoic acid is transferred to chloroform containing lauric acid as an internal standard and determined by flame ionization gas chromatography, with a column containing 5% FFAP + 0.5% H3PO4 on Chromosorb W. The average recovery of added benzoyl peroxide was 82.0% and the standard deviation was 0.0128. The occurrence of benzoic acid of microbial origin in cheese poses a problem in accurately determining added benzoyl peroxide from the benzoic acid found in a sample.

Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography–nitrogen chemiluminescence detection

2010 ◽  
Vol 48 (11) ◽  
pp. 3268-3273 ◽  
Author(s):  
Mustafa Z. Ozel ◽  
Fahrettin Gogus ◽  
Sibel Yagci ◽  
Jacqueline F. Hamilton ◽  
Alastair C. Lewis
Keyword(s):  
Gas Chromatography ◽  
Meat Products ◽  
Chemiluminescence Detection ◽  
Volatile Nitrosamines
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