调味品中防腐剂苯甲酸的检测.pdf

中国食品添加剂
分初 China Food Additives
调味品中防腐剂苯甲酸的檢测
卫敏,李超,刘钟栋
(河南工业大学粮油食品学院,郑州450052)
摘要:以常用调味品酱油和醋为原料,根据苯甲酸在酸性条件下随水蒸气一起蒸馏出来的特点,为降
低溶剂成本并利于环保,采用直接蒸馏的方法对其进行提取,用紫外分光光度法测定苯甲酸含量。首先对影
响提取苯甲酸效果的因素如水浴时间、馏分体积、水浴温度、无水硫酸钠的加人量和蒸馏速度进行单因素试
验,确定了水浴时间和水浴温度对苯甲酸含量测定结果的影响是有限的,而馏分体积、无水硫酸钠的加入量
和蒸馏速度是影响苯甲酸含量测定的主要因素。将水浴时间设为4min,水浴温度设为100℃,通过正交试验
确定了馏分体积为82mL、无水硫酸钠的质量为7g、蒸馏速度为1.88mL/min时为最住试验条件。在最优条件
下,对样品进行蒸馏并测定苯甲酸含量,实验得出,紫外分光光度法测得的结果与气相色谱法测定结果的相
对误差在10%以内,样品加标的回收率为91%~102%。
关键词;紫外分光光度法;调味品;苯甲酸;直接蒸馏
中图分类号:TS207.3
文献标识码:A
文章编号:1006-2513(2012)02-0199-06
Detection of benzoic acid in condiments
WEI Min, LI Chao, LIU Zhong-dong
College of Food Science and Technology, Henan Univer
of Technology, Zh
450052)
Abstract: The determination of benzoic acid in condiment such as soy sauce and vinegar was studied. The direct distil-
lation method was used Io extact benzoic acid based on the principle that benzoic acid could be distilled in company
with water steam under acid condition. The content of benzoic acid was determined by UV spectrophotometer. Different
factors such as water-bath time, distillate volume, water-bath temperature, the addition of anhydrous sodium sulfate
and distillation rate were studied and the main factors that affect the acid content were determined by single-factor test
The results showed that water-bath time and water-bath temperature had little influence while the distillate volume,
the mass of anhydrous sodium sulfate and distillation rate were the major factors. Under the conditions of water-bath
time of 4min and water-bath temperature of 10, the best experimental conditions were determined on the basis of
orthogonal test. The distillate volume was 82ml. The mass of anhydrous sodiur sulfale was 7g. The distillation rate
was 1. 88ml/min. Under the optimum conditions, the samples were distilled and benzoic acid was determined by UV
spectropho ometry. Compared with gas chromatogram, ts relatively was less than 10%. Rccovery was91%102%
Key words: U spectrophotometry; condiment; benzoic acid; direct distillation
收稿日期:2012-02-16
通讯作者
项目金:国家自然科学基金项目(21105022、11079019、31071606),河南工业大学博土基金项目(2010BS019)。
作者筒介:更敏(1980-),女,讲师,博士,主要从事食品质量与安全的研究工作
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