Analysis of Preservatives in Foods by Using Steam Distillation with Ammonium Sulfate Saturated Solution

Autor:	Osamu Nishiyama, Nobuyuki Oukuni, Mikiko Kurozuka, Shinichiro Morioka, Kahori Awano, Yoshio Kaneda, Reiko Kurita, Masuyo Matsumura
Rok vydání:	1995
Předmět:	Preservative Ammonium sulfate Chemistry General Medicine Dehydroacetic acid law.invention Steam distillation chemistry.chemical_compound law Organic chemistry Sorbic acid Distillation Phosphoric acid Nuclear chemistry Benzoic acid
Zdroj:	Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 36:495-500_1
ISSN:	1882-1006 0015-6426
Popis:	A method for the analysis of preservatives in foods by using steam distillation with saturated ammonium sulfate was developed.As the ammonium sulfate saturated solution was brought to pH 2 with phosphoric acid, so simultaneous distillation of benzoic acid (BA), sorbic acid (SoA), dehydroacetic acid (DHA), p-hydroxybenzoic acid esters (PHBA-Es) and propionic acid (PA) was possible.Recoveries of BA ranged from 89.3 to 101.4%, SoA from, 96.3 to 100.8%, DHA from 82.3 to 95.4%, PHBA-Es from 84.7 to 103.5%, and PA from 96.7 to 100.8%.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2188f0195e324a8b98c5296879b654ad https://doi.org/10.3358/shokueishi.36.495 Zobrazit plný text záznamu