醤油保存に関する研究 : (第3報)醤油中の安息香酸の定量方法について

概要

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The method of determination of benzoic acid (B.A.) in Soy Sauce, was studied. In determining B.A. in Soy Sauce, it is necessary to minimize the effect of interfering substances.Titration and ultraiolet absorption methods were at first used to determine B.A. in Soy Sauce. But in this case a careful control test employing an identical sample not containing B. A. was necessary.Next the gas chromatographic method was used and the following results were obtained : In the case of Soy Sauce which contained more than 250γ/ml of B.A., B.A. was found and measured by this method, but in the case of Soy Sauce which contained less than 125γ/ml of B.A., B.A. was not measured but detected.
公益社団法人日本生物工学会の論文
1965-04-25