摘要
探讨了紫外分光光度法测定调味品中苯甲酸含量 ,通过正交实验确定水浴温度 10 0℃、馏液体积 5 0mL、水浴时间 10min为最佳提取氧化条件。该方法检测成本低廉 ,测定程序方便快捷 ,不需大型仪器和特殊试剂 ,可应用于一般工厂实践中。
This paper has reported UV spectrophotometric to determine benzoic acid in condiment. By crossexperiment, the optimum conditions(water bath temperature 100℃,distillate volume 50mL,water bath time 10min)are determined. With low costs and convenient procedure, this method can be applied in common factories without any large equipment and special reagent.
出处
《中国调味品》
CAS
北大核心
2004年第4期44-46,共3页
China Condiment
