Salicylates in foods.

@article{Swain1985SalicylatesIF,
  title={Salicylates in foods.},
  author={Ashley Swain and Shirley P. Dutton and A. Stewart Truswell},
  journal={Journal of the American Dietetic Association},
  year={1985},
  volume={85 8},
  pages={950-60}
}
To determine salicylate content, 333 food items were analyzed. Foods were homogenized with 25% sodium hydroxide, allowed to stand overnight, acidified with concentrated hydrochloric acid, and then extracted with warm diethylether over 5 hours. The extract was dried and taken up in dilute sodium bicarbonate solution for analysis. Salicylic acid was separated by high performance liquid chromatography and quantified by reading at 235 nm. Salicylic acid standards were used throughout to standardize… CONTINUE READING
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