Extraction of organic acids by ion-pair formation with tri-n-octylamine. Part 6. Determination of sorbic acid, benzoic acid, and saccharin in yogurt.

The sorbate content of commercial yogurt samples is determined by reverse phase liquid chromatography following ion-pair extraction with tri-n-octylamine. Mean recoveries (70-88%), precision (1.1-3.3% RSD), and detection limit of the method are presented for sorbic acid, benzoic acid, and saccharin.