ANALYSIS OF PRESERVATIVES IN FOODS BY USING STEAM DISTILLATION WITH AMMONIUM-SULFATE SATURATED SOLUTION

Authors
NISHIYAMA O KURITA R KUROZUKA M MATSUMURA M OUKUNI N AWANO K MORIOKA S KANEDA Y
Citation
O. Nishiyama et al., ANALYSIS OF PRESERVATIVES IN FOODS BY USING STEAM DISTILLATION WITH AMMONIUM-SULFATE SATURATED SOLUTION, Shokuhin Eiseigaku Zasshi, 36(4), 1995, pp. 495-500
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Shokuhin Eiseigaku Zasshi → ACNP
ISSN journal
00156426
Volume
36
Issue
4
Year of publication
1995
Pages
495 - 500
Database
ISI
SICI code
0015-6426(1995)36:4<495:AOPIFB>2.0.ZU;2-W
Abstract
A method for the analysis of preservatives in foods by using steam dis tillation with saturated ammonium sulfate was developed. As the ammoni um sulfate saturated solution was brought to pH 2 with phosphoric acid , so simultaneous distillation of benzoic acid (BA), sorbic acid (SoA) , dehydroacetic acid (DHA), p-hydroxybenzoic acid esters (PHBA-Es) and propionic acid (PA) was possible. Recoveries of BA ranged from 89.3 t o 101.4%, SoA from, 96.3 to 100.8%, DHA from 82.3 to 95.4%, PHBA-Es fr om 84.7 to 103.5%, and PA from 96.7 to 100.8%.