1985 Volume 26 Issue 2 Pages 195-202_1
Detection and determination of natural waxes in commercial chewing gum, chocolate, candy and citrus fruits were carried out by the previously developed method.
The amount of sample extracts loaded on the Florisil column was restricted to 0.1g for chocolate and to 0.5g for chewing gum but was not restricted for candy or citrus fruit.
Paraffin wax No. 155 was contained in 12 samples (content: 0.908-1.210%) and bees wax contained in 2 samples (content 0.840, 1.083%) of chewing gum. Paraffin wax No. 135 was contained in 7 samples of chocolate (content: 0.09-0.13%) and rice wax was contained in 6 samples of citrus fruits (content: 3.2-41.3ppm), but no wax was found in 5 samples of candy.
The detection limits of each wax by gas chromatography were as follows: 0.1ppm for citrus fruits, 10ppm for candy, 20ppm for chewing gum and 100ppm for chocolate.
