食醋与果汁浓度对苯生成量的影响

Effect of the Concentration of Juice and Vineger on the Formation of Benzene

试验应用顶空-气相色谱-质谱联用技术对实际食品中苯甲酸钠与VC反应生成苯的量进行检测。结果表明,该反应存在最佳pH值,且不同食品体系的最佳pH值之间存在差异。陈醋溶液中最佳pH值为3.83、白醋溶液为3.54、柠檬汁溶液为2.84。橙汁溶液中无可检测的苯生成。

HS/GC/MS was used to determine the formation of benzene in juice and vinegar,and the results show that there was a narrow pH range producing maximum benzene yield by the sodium benzoate and ascorbic acid and the optimum pFt was dependent on the kind of food, each food shows a different optimum pH of benzene formation：aged vinigar was 3.83,white vinigar was 3.54,lemon juice was 2.84. And there was no detectable benzene in orange juice.