Abstract
Abstract A rapid and simple method of analysis has been developed for sorbitol in cooked sausage products. Sorbitol is extracted from cooked sausage products with water, an aliquot of the extract is freeze-dried, and the trimethylsilyl (TMS) derivative of sorbitol is formed. An aliquot of the TMS-sorbitol is injected into a gas chromatograph and measured by a flame ionization detector. Analysis of fortified samples shows that the recovery compares well with known amounts of sorbitol added.
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