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山梨酸、苯甲酸广泛地用作各种食品的防腐剂,使用量一般在0.5—2 g/kg。单独测定食品中的山梨酸和苯甲酸有多种方法。但样品中含两种酸时,是将样品酸化后用水蒸气蒸馏三次,再分成二份分别予以测定,操作很繁琐,分析时间长。薄层色谱法可同时测定样品中的山梨酸和苯甲酸,但分析时间仍较长。文献报道了山梨酸与苯甲酸的气相色谱测定法。本文对该法进
Sorbic acid, benzoic acid is widely used as a preservative for various foodstuffs and is generally used in an amount of 0.5-2 g / kg. There are many ways to determine sorbic acid and benzoic acid in foods separately. However, when two acids are contained in the sample, the sample is acidified, distilled by steam three times, and then divided into two separately for determination. The operation is cumbersome and the analysis time is long. Thin-layer chromatography allows simultaneous determination of sorbic acid and benzoic acid in samples, but the analysis time is still long. The literature reports the determination of sorbic acid and benzoic acid by gas chromatography. This article advances the law