食品中のソルビン酸の水蒸気蒸留による分離法について

概要

論文の詳細を見る
Sorbic acid (SOA) in food was separated by steam distillation of aqueous solution of the sample saturated with sodium chloride and adjusted to pH 3.3-3.5 with citric acid. Nearly quantitative amouont of SOA (0.5-2 mg) was recovered in 100 ml of distillate. The distillate was diluted five times with phosphate buffer (pH 5.2) and absorbance of the diluted solution was measured at 256 mμ. The other food preservatives were distilled together with SOA, but did not interfere the determination, if these were within the authorized maximum limit. Nitrofurazone, nitrofurylacrylamide, artificial sweeteners, coloring materials and other materials in food were not ditilled.
社団法人日本薬学会の論文