Determination of preservatives and sweeteners in foods and dietary supplements - LUMEX capillary electrophoresis
As food is produced, transported, sold and stored, it will cause spoilage due to physical, chemical, enzymatic and biological factors, among which the microbial effect is the most serious. Foods are rich in nutrients and a large amount of water, making microbes easy to grow, and microbial growth is the root cause of food spoilage. However, under certain conditions, in order to ensure that it does not have a fever and spoilage during the shelf life, and extend the shelf life of food, preservatives are widely used in the food industry as one of food additives. In recent years, various food additives - preservatives (benzoic acid, sorbic acid), sweeteners (sodium cyclamate, sodium saccharin) have been widely used in the food industry to improve food quality and extend storage time. The amount of these additives is strictly limited in foods. The method can be used to measure the concentration of preservatives (sorbic acid and benzoic acid) and sweeteners (Acesulfame, sodium saccharin) in foods and raw materials and dietary supplements.
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