摘要
苯甲酸(钠)是酱油中的常用添加剂,国家标准对其使用量有严格限制。紫外分光光度法测定酱油中苯甲酸含量在实验影响因素探究和样品前处理方法优化方面还有很大的研究空间。实验对不同酸碱条件下苯甲酸溶液紫外吸收光谱、吸收峰波长及固定波长下的吸光度进行了实验探究,用不同前处理方法进行样品处理并进行了检测结果的对比和分析,从提高分析结果准确度和精密度的角度提出了224nm波长下测定的最佳酸碱性条件,以简化方法、节约资源、提高效率为目标提出了样品前处理优选方案并进行了回收率测定和精密度实验。
Benzoic acid is a commonly used additive in soy sauce. National standards have strict limits on its usage. For ultraviolet spectrophotometry determination of benzoic acid in soy sauce, the study on experimental influence factors and the optimization on pretreatment methods has a lot of research space. The ultraviolet absorption spectra and the absorption peak wavelength of benzoic acid in different acid-alkaline conditions are determine＆ Absorbance at fixed wavelength is also determined. The comparison and analysis of the test results are carried out with different pretreatment methods. The optimum acid-alkaline conditions at 224 nm proposed from the purpose of improving accuracy and precision. In order to simplify the method,save resources and improve efficiency, put forward the sample pretreatment plan. The recovery test and precision experiment are carried out.
出处
《中国调味品》
北大核心
2017年第11期110-114,共5页
China Condiment
关键词
紫外分光光度
酱油
苯甲酸
ultraviolet spectrophotometry
soy sauce
benzoic acid
