同步荧光法测定酱油与食醋中苯甲酸的含量  

Determination of Benzoic Acid in Soy Sauce and Vinegar by Synchronous Fluorescence Spectrometry

作　　者：吴晓红[1] 王鹤 邵晓丽 陈媛媛 Wu Xiaohong;Wang He;Shao Xiaoli;Chen Yuanyuan(Jiangsu Institute of Commerce,Nanjing 211168,China)

机构地区：[1]江苏经贸职业技术学院

出　　处：《山东化工》2019年第21期93-95,共3页Shandong Chemical Industry

基　　金：江苏经贸职业技术学院校青蓝工程;江苏省大学生创新创业训练计划项目

摘　　要：苯甲酸价格低廉,防腐效果好,是酱油和食醋加工中常用的防腐剂,但过量食用苯甲酸对人体有害。为准确快速测定酱油和食醋中的苯甲酸,建立了用同步荧光法测定酱油和食醋中苯甲酸含量的方法,确定了测定体系最佳pH值为2.7,选择波长差Δλ为30 nm,最大激发波长272 nm处苯甲酸的荧光强度与浓度呈良好的线性关系,线性方程为I=-0.00714+4.496C,线性相关系数R=0.9998。用标准加入法测定了样品中的苯甲酸含量,其精密度和回收率结果令人满意。该法具有简单快速、成本低、选择性好等优点。Benzoic acid is a common preservative in soy sauce and vinegar processing because of its low price and good antiseptic effect,but excessive consumption of benzoic acid is harmful to human body.In order to determine benzoic acid in soy sauce and vinegar accurately and quickly,a method for the determination of benzoic acid in soy sauce and vinegar by synchronous fluorescence spectrometry was established.The optimum pH of the system was 2.7.The wavelength difference 30 nm was chosen.The fluorescence intensity of benzoic acid at 272 nm had a good linear relationship with its concentration.The linear equation is I=-0.00714+4.496 C,and the linear correlation coefficient R=0.9998.The content of benzoic acid in the sample was determined by standard addition method.The results of precision and recovery were satisfactory.The method has the advantages of simplicity,rapidity,low cost and good selectivity.

关 键 词：苯甲酸 同步荧光法 酱油 食醋 

分 类 号：O657.3[理学—分析化学]