休闲食品中防腐剂含量的测定

The Determination of Preservatives in the Snack Food

针对年轻人喜爱的休闲食品,本实验采集了方便面、火腿肠等固体试样和碳酸饮料等液体试样,研究了不同试样类型中防腐剂的提取方法,并用紫外分光光度法测其含量。得出了最佳测定条件:pH=3、1:1HCl用量10mL、NaCl用量20mL、萃取静置时间30min、最大吸收波长(苯甲酸227nm、山梨酸钾253nm),绘制了苯甲酸和山梨酸钾的工作曲线,得出了二者的线性回归方程(苯甲酸y=34x-0.035,山梨酸钾y=16.63x-0.089),并依此作为定量依据,从而对休闲食品中防腐剂含量的一般标准进行研究。

In this study, we collect the snack food like instant noodles, ham sausage as solid sample and carbonated beverages as liquid sample to investigate extraction method of preservatives from different samples. Use the UV spectrophotometry to determine the content of preservatives under the optimized conditions： the maximum absorption wavelength （227nm of benzoic acid, potassium sorbate 253nm）, pH = 3, the amount of 1：1 HCl 10mL, saturation NaCl 20mL, extraction time 30min. Plot the working curve of benzoic acid and potassium sorbate as a quantitative basis and determine the content of preservatives in snack food.