抗黴物質に関する研究 (第5報) : パラオキシ安息香酸ブチルの分離定量について

概要

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The method of determination of butyl-p-hydroxybenzoate (BPHB) in food stuffs, mainly soy sauce, was studied.In determining trace antiseptics contained in materials of complex composition as food stuffs, it is necessary to minimize the effect of interfering subsrtances. The procedure listed in Fig.2(cf. page 283)was recommended as simple and accurate method for the determination of BPHB by spectrophotometric method, but in this case careful blank test employing analogous sample without BPHB was necessary.After comparing various colorimetric determination of BPHB, the 4-aminoantipyrine method was chosen as the most suitable. The procedure shown in Fig. 10(cf. page 286) could be applied to food materials such as soy sauce, fruit juice and vinegar, and it was proved to be more simple and accurate than the bromination method which had been employed as the routine procedure in hygienic inspection.
社団法人日本生物工学会の論文
1957-07-15