食品中山梨酸、苯甲酸的测定方法改进

[目的]对食品中山梨酸、苯甲酸测定的前处理进行改进,以达到样品中待测组分提取完全,操作简便。[方法]于2004年3月对GB/T5009.29-2003食品中山梨酸、苯甲酸测定方法中前处理用分液漏斗代替比色管、提取由两次改为三次、提取残渣用丙酮直接定容。[结果]改进法回收率90.3%～96.8%、最低检出浓度0.012g/kg、RSD<6.4%。[结论]改进法操做简便、准确,灵敏度、准确度均符合实验要求。

Improvement of Method for Determination of Sorbic Acid and Benzoic Acid in Foods

[Objective]To improve methods for distilling sorbic acid and benzoic acid in foods , in order to distill the specimen completely, making it simple to operate.[Methods]In the pretreatment of determining sorbic acid and benzoic acid in foods instead of using color comparison tube in GB/ T5009.29-2003 and distilling three times in stead of twice. Constant volume distilled residue directly using acetone.[Results]The average recovery rate was between 90.3%-96.8%. The detection limit reached 0.012 g/kg,RSD<6.4%.[Conclusion]The improved method is simple, accurate and highly sensitive.