2003•Science and Technology of Cereals,oils and FoodsRequires access

Study on method for determination of benzoic acid and sorbic acid in cooked food by spectrophotometry

Yong Liu

Abstract

A method for determination of benzoic acid and sorbic acid in cooked food with quadric derivative ultraviolet spectrophotometer was investigated.Interferences between two acids and from specimen metria were studied.The recovery is 98%～105%,which is better than GB/T5009.28 1996(60%)and equivalent to cure revise method(95%～105%).The detection limits are 1.0μg/mL and0.3μg/mL for benzoic acid and sorbic acid respectively.This method was applied to the determination of benzoic acid and sorbic acid in cooked food samples with satisfactory results.

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Key concepts: Sorbic acid, Benzoic acid, Chemistry, Food additive, Chromatography, Spectrophotometry, Food science, Nuclear chemistry