人工甘味料に関する研究(第11報) : ズルチンの比色定量 その2

抄録

Following the preceding report¹⁾ on the colorimetric determination of dulcin by the application of decomposition of dulcin with sodium nitrite, substances present in foodstuff in order to apply this method for the determination of dulcin in various foods. It was thereby found that methylnaphthoquinone, nitrofurazone, thiamine hydrochloride, ascorbic acid, tartaric acid, citric acid, ethanol, and some of the artificial coloring matter interfered in this determination but these substances were removed by solvent extraction or by pretreatment with ion-exchange resin. Satisfactory results were obtained by the application of this method to the determination of dulcin in liquid, semisolid, and solid foodstuff.