ABSTRACTAn improved method has been developed for the determination of safrole and isosafrole in meat. To ham were added known amounts (5–100 ppm) of either compound or mixtures of both. The samples were extracted with hexane/ethyl acetate (95/5, v/v) by a dry column procedure, and the eluate was analyzed by HPLC with UV detection. Recoveries ranged from 91–102 for the individual components and from 93–100 for mixtures. The improved method requires less analysis time and instrumentation and is more sensitive than a previous m
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