食品添加剂的光谱测定  

Spectrochemical Determination of Food Additives

作　　者：陈婷[1] 

机构地区：[1]闽江学院化学与化学工程系,福建福州350108

出　　处：《化学工程与装备》2011年第12期173-177,180,共6页Chemical Engineering & Equipment

摘　　要：本实验采用紫外分光光度法同时测定福州市场占有率较高的几种酱油中苯甲酸钠和NaFeEDTA的吸光度,通过标准曲线的回归方程查得酱油中苯甲酸钠和NaFeEDTA的含量。此方法简便,快速、准确,是测定酱油中苯甲酸钠和NaFeEDTA含量行之有效的方法。实验表明所测定的样品内含的苯甲酸钠含量都在5g/kg以上,防腐剂超标严重,NaFeEDTA含量分别为15.56g/kg、59.96g/kg、15.67g/kg。In this article, the absorbance determinetion of sodium benzoate and NaFeEDTA in some sorts of well-sold soy source are analyzed by ultraviolet spectrum The established spectrophotometry method is a simple, quick and accurate approach for measurement of the content of NaFeEDTA and sodium benzoate in iron for soy sauce. Result shows that sodium benzoate concentrations in all the soy are exceeding 5g/kg, which exceeds Chinese standard. The NaFeEDTA concentrations of Xinhe soy, Haitian straw mushroom soy, Haitian gold lable soy are 15.56g/kg, 59.96g/kg, 15. 67g/kg, respectively.

关 键 词：苯甲酸钠 NAFEEDTA 紫外分光光度法 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.3[轻工技术与工程—食品科学与工程]