This standard specifies the methods for the determination of benzoic acid, sorbic acid and sodium saccharin in food. The first method of this standard is applicable to the determination of benzoic acid, sorbic acid and sodium saccharin in food; the second method is applicable to the determination of benzoic acid and sorbic acid in soy sauce, fruit juice and jam. Method 1 Liquid Chromatography 2 Principles
GB 5009.28-2016 history
2016GB 5009.28-2016 Determination of Benzoic Acid, Sorbic Acid and Sodium Saccharin in Food Safety National Standard Food