论文部分内容阅读
介绍用比值导数波谱法同时测定酱油及食醋中的山梨酸和苯甲酸。［方法］样品用乙酸乙酯作萃取剂３用Ｎａ_２ＨＰＯ_４溶液为反萃取剂，测定两个波长处的吸光度后进行比值导数波谱法计算分析。［结果］分析了酱油及食醋中的山梨酸和苯甲酸加标的含量，回收率为９６．２５％～１０２．２５％。［结论］此法克服了“国际法”中繁琐的分离手续，比卡尔曼滤波算法及多波长线性回归法计算简便，结果准确；可用于食品中山梨酸和苯甲酸的测定。
Introduction to the simultaneous determination of sorbic acid and benzoic acid in soy sauce and vinegar by ratio derivative spectroscopy. [Method] The sample was extracted with ethyl acetate 3 as extractant and Na 2 HPO 4 solution was used as the stripping agent. The absorbance at two wavelengths was measured and the ratio derivative spectra were calculated. [Result] The spiked levels of sorbic acid and benzoic acid in soy sauce and vinegar were analyzed. The recoveries ranged from 96.25% to 102.25%. [Conclusion] This method overcomes the tedious separation procedure in “international law”. Compared with Kalman filtering algorithm and multi-wavelength linear regression method, this method is simple and accurate and can be used in the determination of sorbic acid and benzoic acid in food.