食醋与果汁浓度对苯生成量的影响  

Effect of the Concentration of Juice and Vineger on the Formation of Benzene

作　　者：戴玉婷[1] 谢静莉[1] 许学书[1] 方明[1] 孙松鹤[1] 

机构地区：[1]华东理工大学,上海200237

出　　处：《现代农业科技》2009年第13期348-351,共4页Modern Agricultural Science and Technology

摘　　要：试验应用顶空-气相色谱-质谱联用技术对实际食品中苯甲酸钠与VC反应生成苯的量进行检测。结果表明,该反应存在最佳pH值,且不同食品体系的最佳pH值之间存在差异。陈醋溶液中最佳pH值为3.83、白醋溶液为3.54、柠檬汁溶液为2.84。橙汁溶液中无可检测的苯生成。HS/GC/MS was used to determine the formation of benzene in juice and vinegar,and the results show that there was a narrow pH range producing maximum benzene yield by the sodium benzoate and ascorbic acid and the optimum pFt was dependent on the kind of food, each food shows a different optimum pH of benzene formation：aged vinigar was 3.83,white vinigar was 3.54,lemon juice was 2.84. And there was no detectable benzene in orange juice.

关 键 词：果汁 食醋 PH值 苯 

分 类 号：TS201.6[轻工技术与工程—食品科学]