scholarly journals Determination of Pitzer Parameters for Sodium Benzoate at 298.15 K

2001 ◽  
Vol 19 (1) ◽  
pp. 73-82 ◽  
Author(s):  
A J G Mendonça ◽  
M M Vaz ◽  
M I A Ferra
Keyword(s):  
Sodium Benzoate ◽  
Pitzer Parameters

Liquid Chromatographic Determination of Quinine, Hydroquinine, Saccharin, and Sodium Benzoate in Quinine Beverages

1985 ◽  
Vol 68 (4) ◽  
pp. 782-784
Author(s):  
Leonard P Valenti
Keyword(s):  
Sodium Benzoate ◽  
Direct Injection ◽  
Chromatographic Determination ◽  
Peak Height ◽  
Relative Standard ◽  
Sodium Saccharin ◽  
Liquid Chromatographic Determination ◽  
Liquid Chromatographic ◽  
The Relationship

Abstract A liquid chromatographic (LC) method is described for the determination of quinine, hydroquinine, sodium saccharin, and sodium benzoate in soft drinks. The method involves simple sample preparation, direct injection onto an octadecylsilane column, and elution with a methanol-acetonitrile-water-acetic acid (20 + 10 + 70 + 1) mobile phase. Eluted constituents are measured spectrophotometrically at 254 nm. The relationship between peak height and concentration was linear between 20 and 120 μg/mL for quinine. A relative standard deviation of 0.82% was obtained for commercial samples spiked with quinine, and the average recovery was 100.3%. The proposed procedure is accurate and rapid and can also detect hydroquinine (a natural contaminant of quinine), sodium saccharin, and sodium benzoate. Linear responses ranged from 0.45 to 20 (xg/mL for hydroquinine, from 54.8 to 219 μg/mL for sodium saccharin, and from 10.1 to 145.1 (ig/mL for sodium benzoate. The reproducibility of the LC method was evaluated with standard solutions of hydroquinine, sodium saccharin, and sodium benzoate, which produced relative standard deviations of 0.42, 0.46, and 1.13%, respectively. The average recoveries for sodium saccharin and sodium benzoate from spiked samples were 99.4 and 100.2%, respectively.

Determination of Pitzer Parameters for Ferric Nitrate from Freezing Point and Solubility of Ice

2015 ◽  
Vol 61 (1) ◽  
pp. 674-678 ◽  
Author(s):  
Mouad Arrad ◽  
Mohammed Kaddami ◽  
Hannu Sippola ◽  
Pekka Taskinen
Keyword(s):  
Freezing Point ◽  
Ferric Nitrate ◽  
Pitzer Parameters

scholarly journals Determination of Naringin and Neohesperidin in Orange Juice by Liquid Chromatography with UV Detection to Detect the Presence of Grapefruit Juice: Collaborative Study

2000 ◽  
Vol 83 (5) ◽  
pp. 1155-1166 ◽  
Author(s):  
Wilbur Widmer ◽  
A Brause ◽  
E Coppola ◽  
K Daniels ◽  
R Feicht ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Orange Juice ◽  
Sodium Benzoate ◽  
Grapefruit Juice ◽  
Collaborative Study ◽  
Potassium Sorbate ◽  
Sour Orange ◽  
Relative Standard ◽  
Standard Deviations

Abstract Fifteen collaborating laboratories were sent 9 samples of citrus juice mixtures as blind duplicates for determination of naringin and neohesperidin by liquid chromatography. Two sample pairs were 100% orange juice and did not contain any naringin or neohesperidin. The remaining 7 sample pairs contained naringin at levels ranging from 3.9 to 46.5 ppm and neohesperidin at levels ranging from 0.14 to 35.6 ppm. Five sample pairs consisted of orange juice mixtures containing 1, 3, and 5% grapefruit juice; 5% sour orange; and 5% K-Early citrus variety. Two sample pairs were orange juice spiked with naringin, neohesperidin, sodium benzoate, and potassium sorbate. Data were received from 13 laboratories. Data from 1 collaborator were eliminated because the method protocol was not followed. Neohesperidin values from another laboratory were also not used because of problems with a coeluting component. Repeatability relative standard deviations ranged from 2.95 to 15.23% for naringin and from 3.00 to 11.74% for neohesperidin. Reproducibility relative standard deviations ranged from 11.34 to 31.94% for naringin and from 10.45 to 26.17% for neohesperidin. The method is reliable for detecting the presence of grapefruit juice in orange juice as indicated by a finding of ≥10 ppm naringin and ≤2 ppm neohesperidin. The method was adopted First Action by AOAC INTERNATIONAL.

scholarly journals Determination of water soluble vitamins, sodium benzoate and caffeine in beverage by HPLC.

1988 ◽  
Vol 37 (11) ◽  
pp. 561-565 ◽  
Author(s):  
Yoshimi KITADA ◽  
Michiko SASAKI ◽  
Yutaka YAMAZOE ◽  
Yumie MAEDA ◽  
Masatoshi YAMAMOTO ◽  
...  
Keyword(s):  
Sodium Benzoate ◽  
Water Soluble
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