紫外分光光度法测定食醋中苯甲酸钠含量

为给食醋生产企业在苯甲酸钠的监控上提供了一种比较实用便捷和低成本的定量分析技术,介绍了食醋中的苯甲酸钠在酸性条件下经乙醚提取分离后,采用紫外分光光度法测定样品中苯甲酸钠的吸光度,通过标准曲线的回归方程查得样品中苯甲酸钠的含量.该方法不需要贵重的气相或液相色谱仪,样品处理简单易于操作,检验结果与国家标准中高效液相色谱法测定结果基本一致。可作为广大中小型食醋生产企业对食醋产品中苯甲酸钠含量监控的有效方法。     

差示紫外分光光度法测定酱油中苯甲酸钠的含量

用无苯甲酸钠酱油为本底,绘制标准曲线。将酱油制品经乙醚提取分离后,采用差示紫外分光光度法测定酱油中苯甲酸钠的含量,简化样品处理步骤,方法简使可靠,经过实样分析,得到了与国家标准检验方法(紫外分光光度法)基本一致的结果。可以作为酿造厂测定酱油中苯甲酸钠含量的有效方法之一。     

果汁中苯甲酸钠的含量的差示紫外分光光度法测定

以无苯甲酸钠果汁为本底,绘制标准曲线。将果汁制品经乙醚提取分离后,采用差示紫外分光光度法测定果汁中苯甲酸钠的含量,简化样品处理步骤,方法简便可靠,经对实样分析,得到了与国家标准检验方法（紫外分光光度法）基本一致的结果。可以作为测定果汁中苯甲酸钠含量的有效方法之一。     

紫外分光光度法测定饲料添加剂苯甲酸钠的研究

研究了苯甲酸钠的紫外分光光度法测定，实验证明：该方法可以快速、准确地测定饲料中的苯甲酸钠的含量。样品最小检出量为0.001 4mg/ml，回收率达96%。为饲料工业中快速检测苯甲酸钠提供了一种新的方法。     

葡萄原汁保存试验

在常温下以缸和大玻璃瓶作容器保存白香蕉、红玫瑰葡萄原汁,添加苯甲酸钠和SO2后密封保存一年．观测了葡萄原汁的感官品质和糖酸含量的变化。连续两年的试验结果表明,添加300500ppm苯甲酸钠或250350PPmSO2,能保存半年左右,单一SO2比单一苯甲酸钠处理的保存效果好。苯甲酸钠加SO2混合处理能保存一年,尤以500ppm苯甲酸钠+350ppmSO2处理的效果最佳,保存一年后葡萄原汁的感官品质良好,糖酸含量基本保持不变。两种保存容器的效果以玻璃瓶较好。     

主次双波长紫外分光光度法测定酱油中的苯甲酸钠含量

主次双波长紫外分光光度法测定酱油中的苯甲酸钠含量马卫兴，徐茂军，刘新河（淮海工学院食品化工系连云港２２２００５）苯甲酸钠作为食品添加剂，常用作酱油、果汁等食品中的防腐剂。食品中苯甲酸钠的测定方法有滴定法［１］、紫外光度法［２］等。本文利用苯甲酸钠在紫...     

气相色谱法测定酱油中苯甲酸钠

苯甲酸钠是酱油中的一种化学防腐剂。1978年国家颁怖的食品卫生标准规定:在1公斤酱油中苯甲酸钠(以苯甲酸计算)最大使用量为1克。关于酱油中苯甲酸钠含量的测定方法已有很多文献报导。如滴定法,很久已用于食品中苯甲酸钠测定,但在食品样品的萃取过程     

上海市软饮料防腐剂（苯甲酸钠和山梨酸钾）使用情况调查

本文从上海各大超市采集了六大类共计15个软饮料样品,利用高效液相色谱法测定苯甲酸钠和山梨酸钾含量。苯甲酸钠和山梨酸钾的用量合格率为100％,标签标注率仅28.6％,还有待于进一步规范。     

高效液相色谱法测定饮料中的苯甲酸钠

建立了测定饮料中苯甲酸钠的高效液相色谱法。采用甲醇-0.05mol/LKH2PO4(22:78)为流动相,流速为1mL/min,UV231nm检测。结果表明,此法有很好的重现性,分离速度快,线性范围宽,可用来准确分析饮料中的苯甲酸钠。所分析的3种饮料中苯甲酸钠的含量均符合标准。     

苯甲酸钠/柠檬酸对甜橙汁保藏的影响

本文探讨了苯甲酸钠、柠檬酸分别和冷藏相结合的方法对甜橙汁保藏的影响,试验结果表明在7～8周的贮藏过程中,添加柠檬酸的样品与对照一样,可溶性固形物下降30%以上,出现严重发酵酒味;添加苯甲黄钠的样品可溶性固形物、风味色泽基本不变.所有样品维生素C含量、菌落总数均有较大下降,添加苯甲酸钠的样品下降更大,说明苯甲酸钠影响了维生素C的保存.冷藏甜橙汁时,添加0.03%苯甲酸钠即有明显的保藏效果,柠檬酸对甜橙汁保藏作用不大.     

尼泊金酯钠在酱油生产中的应用

研究了尼泊金酯钠盐与山梨酸钾和苯甲酸钠在酿造酱油中的防腐效果及使用成本。结果表明在酱油中添加0．15g／kg～0．25g／kg的尼泊金乙酯钠或丙酯钠就能很好抑制酱油中细菌、霉菌的生长，起到防腐保鲜作用；使用成本仅为山梨酸钾的1／3。     

EFFECT OF METHOD OF PRESERVATION OF PULP ON THE QUALITY OF CARBONATED AND NONCARBONATED BEVERAGES PREPARED FROM PEACH FRUIT

ABSTRACT

Peach pulp preserved by different methods, i.e., processing at 100C for 30 min, potassium metabisulphite (KMS; 2,000 ppm), sodium benzoate (750 ppm) and mixture of KMS and sodium benzoate (1,000 and 375 ppm) had no significant effect on total soluble solids (TSS), acidity, TSS : acid ratio, pH of carbonated as well as noncarbonated beverages. Carbonated beverages prepared from pulp with 750 ppm of sodium benzoate retained significantly (P ≤ 0.05) higher carbon dioxide (CO₂) content and CO₂ gas : volume during storage. Color of the beverages prepared from peach pulp containing KMS was better but the beverages prepared from peach pulp preserved by processing and addition of sodium benzoate were organoleptically more acceptable. Both carbonated and noncarbonated drinks remained organoleptically acceptable throughout storage. Suspension of carbonated beverages was significantly (P ≤ 0.05) higher during storage as compared with noncarbonated beverages.

PRACTICAL APPLICATIONS

Peaches are valued as a table fruit for a short period of time from end of April to end of May. The acceptability and utilization of this fruit can be increased by processing it into delicious carbonated and noncarbonated beverages. This will provide nutritious drink to the consumers and also help in increasing the fruit cultivation resulting in good returns to the growers. This study will also help to give a fillip to the establishment of a peach beverage industry world wide.     

高效液相色谱内标法测定酱油中糖精钠和苯甲酸钠

以山梨酸钾为内标物,采用高效液相色谱法测定酱油中的糖精钠和苯甲酸钠的含量。样品经体积分数为50%的乙醇溶液提取后,采用Nova-Pak C18色谱柱(3.9 mm×15 mm×5 μm)分离,以甲醇-0.02 mol/L乙酸铵（5∶95,V/V）为流动相进行洗脱,流速1 mL/min,紫外检测波长230 nm。结果表明,在0.1～1.4 mg/kg的添加范围,糖精钠、苯甲酸钠的加标回收率分别为99.5%～102.3%,95.1%～102.1%,相对标准偏差(RSD)分别为0.69%和0.82%。所测酱油中糖精钠和苯甲酸钠的含量分别为3.27 mg/kg和0.133 mg/kg。采用该方法回收率高、准确性好,可用于酱油中糖精钠和苯甲酸钠含量分析。     

Inhibition of Listeria monocytogenes growth in cured ready-to-eat meat products by use of sodium benzoate and sodium diacetate

The effect of sodium benzoate (0.08 to 0.25%) in combination with different concentrations of sodium diacetate (0.05 to 0.15%) and NaClI (0.8 to 2%) and different finished product moisture (55 to 75%) on the growth of Listeria monocytogenes in ready-to-eat meat products was evaluated using a central composite design over 18 weeks of storage at 4 degrees C. The effects of these factors on time to growth were analyzed using a time-to-failure regression method. All main effects were significant except product moisture, which was significant when included in the two- and three-way interactions (P < 0.05). Sodium benzoate was more effective (lengthening time to growth) when used with increasing concentrations of sodium diacetate and salt and decreasing finished product moisture. The model indicated that low-moisture products, e.g., bologna or wieners, could have time-to-growth values longer than 18 weeks if they were formulated with 0.1% sodium benzoate and 0.1% sodium diacetate. Time to growth in high-moisture products, e.g., ham or cured turkey breast at 75% moisture, was predicted to be much shorter for the same basic formulation (0.1% sodium benzoate and 0.1% sodium diacetate). Consequently, high-moisture ready-to-eat products in which sodium benzoate is limited to 0.1% (current standard for generally recognized as safe) may need additional ingredients to effectively inhibit growth of L. monocytogenes.     

常用防腐剂对黄灯笼辣椒酱腐败菌抑菌作用的优化

测定4种常用酱腌菜防腐剂(苯甲酸钠、山梨酸钾、脱氢醋酸钠、尼泊金复合酯钠)对从黄灯笼辣椒酱中分离出的20种腐败菌的抑菌作用,采用微量稀释法分别测定出4种防腐剂对此20种腐败菌的最低抑菌浓度MIC;采用正交实验设计,选择A11、C8为实验菌种,以抑菌直径为指标,优化了黄灯笼辣椒酱复合防腐剂配方,得到最佳黄灯笼辣椒酱复合防腐剂配方是:苯甲酸钠浓度为0.24mg/mL,山梨酸钾浓度为0.12mg/mL,脱氢醋酸钠浓度为0.048mg/mL,尼泊金复合酯钠浓度为0.06mg/mL,此最佳配方下测得A11的抑菌圈直径为6.83mm。      

苯甲酸和苯甲酸钠安全性与检测方法研究进展

苯甲酸和苯甲酸钠是一种酸性防腐剂,过量滥用很危险;因苯甲酸和苯甲酸钠被人体过量摄入后,会对人体健康造成极大危害,甚至致癌。该文对苯甲酸和苯甲酸钠残留安全性及检测方法进行综述,以期为苯甲酸和苯甲酸钠残留检测方法研究提供参考。     

Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives

ABSTRACT:  Microbial growth did not occur when cucumbers were preserved without a thermal process by storage in solutions containing acetic acid, sodium benzoate, and calcium chloride to maintain tissue firmness. The concentrations of acetic acid and sodium benzoate required to ensure preservation were low enough so that stored cucumbers could be converted to the finished product without the need to wash out and discard excess acid or preservative. Since no thermal process was required, this method of preservation would be applicable for storing cucumbers in bulk containers. Acid tolerant pathogens died off in less than 24 h with the pH, acetic acid, and sodium benzoate concentrations required to assure the microbial stability of cucumbers stored at 30 °C. Potassium sorbate as a preservative in this application was not effective. Yeast growth was observed when sulfite was used as a preservative.     

不同防腐处理对果脯蜜饯(台湾乌梅)微生物控制的影响

考察了蜜饯(台湾乌梅)贮藏过程中微生物的变化规律,研究了不同防腐处理(0.05%苯甲酸钠、0.03%脱氢醋酸钠、0.05%壳聚糖、0.10%壳聚糖、0.15%壳聚糖、0.20%壳聚糖、紫外线、紫外线+0.025%苯甲酸钠、紫外线+0.038%苯甲酸钠)对微生物控制的影响。研究结果表明:在贮藏期内(5个月),台湾乌梅蜜饯中细菌、霉菌和酵母菌随着时间的延长而不断增加,但增长比较缓慢;脱氢醋酸钠和壳聚糖均可明显抑制台湾乌梅蜜饯中微生物的生长,其中脱氢醋酸钠的抑菌效果甚至优于苯甲酸钠,因此有必要扩大脱氢醋酸钠的使用范围;紫外线处理也可抑制台湾乌梅蜜饯中微生物的生长,建议实际生产过程中增加紫外线照射处理步骤,以达到既控制微生物,又降低苯甲酸钠使用量的双重效果。