食品の保存料, 人工甘味料などの衛生化学的研究(第11報) : 食品中のズルチンの定性および定量法

抄録

A qualitative and quantitative method for dulcin in foods is described. The procedures separating dulcin from a food were based on the effective extraction by partition chromatography in which the mixture of the food and cellulose powder was eluted with acetone containing hydrochloric acid, and the clean-up of dulcin by alumina column chromatography. Dulcin separared from the food was detected by silica gel thin-layer chromatography and determined colorimetrically with p-dimethylaminobenzaldehyde reagent which reacted with dulcin to form a stable color substance with high extinction coefficient. Recovery of dulcin from some foods to which it had been added at 100 ppm levels was of 92-105 per cert.