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題 名 | 食品中果糖酸、己二烯酸及苯甲酸之同步簡易快速定量分析=Simple and Rapid Method for the Simultaneous Determination of Levulinic Acid, Sorbic Acid and Benzoic Acid in Foods |
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作 者 | 鍾玉明; 古國隆; 王美苓; 李敏雄; | 書刊名 | 中國農業化學會誌 |
卷 期 | 35:1 1997.02[民86.02] |
頁 次 | 頁26-39 |
分類號 | 341.91 |
關鍵詞 | 果糖酸; 防腐劑; 己二烯酸; 苯甲酸; 溶劑萃取; 氣相層析; 簡易定量分析; Levulinic acid; Preservative; Sorbic acid; Benzoic acid; Solvent extraction; Gas chromatography; Quantitative analysis; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究建立了利用溶劑 (v/v=1/6) 萃取食品中果糖酸及防腐劑 (己二烯酸和苯 甲酸 ),稍微濃縮後, 直接以氣相層析 (使用 DB-Wax,30mX0.53mm 管柱 ) 分析之簡易快 速定量方法。選用庚酸 (heptanoic acid) 為內標準品。分別添加果糖酸、己二烯酸及苯甲 酸於醬油、 蜜餞中, 其回收率分別為 94.5~102.0% (變異係數 cv% 在 8.5% 以下 )、 97.4~101.5% (變異係數 cv% 在 7.0% 以下 ) 及 98.1~104.0%( 變異係數 cv% 在 8.2% 以 下 )。此顯示、溶劑萃取配合氣相層析分析,定量果糖酸、己二烯酸及苯甲酸之精確性相當 高。由於檢體前處理簡單,萃取液稍微濃縮後即可直接分析,為一簡單、快速且精準之果糖 酸、己二烯酸及苯甲酸同步分析定量方法。以本方法分析不同廠牌之動、植物蛋白質水解液 8 件、醬油 10 件及醬菜醬瓜類 10 件,共 28 件之果糖酸、己二烯酸及苯甲酸之含量,由 醬油、醬菜醬瓜之果糖酸含量 (8.95~255.49mg/100mL) 顯示, 國內、外醬油及醬菜醬瓜可 能有使用植物蛋白質水解液之情形。而兩種防腐劑在全部測試樣品中並未有過量添加,但醬 菜醬瓜大部分均含有少量之己二烯酸或 / 又苯甲酸,與標示「不含防腐劑」不符。 本方法 亦適用於一般半固體及固體食品之果糖酸及防腐及防腐劑之分析。 辣椒醬 1 件、蕃茄醬 1 件、蜜餞類 3 件、豆乾 1 件、豬肉乾 1 件及牛肉乾 1 件,共 8 件經本方法分析, 結果 顯示,全部檢體亦含果糖酸 0.17~18.27mg/100g,而己二烯酸及苯甲酸則並未有過量添加情 形。 |
英文摘要 | In this study, a simple and rapid method for the determination of levulinic acid, sorbic acid and benzoic acid in foods was developed by using solvent extraction combined with splitless gas chromatography. Heptanoic acid was used as an internal standard. Recovery studies were performed using soy sauce and candied fruit, each fortified with levulinic acid, sorbic acid and benzoic acid at 1.00, 0.50 and 0.20 mg, respectively. The recoveries of levulinic acid, sorbic acid and benzoic acid were 94.5%~102.0% with a variation less than 8.5%, 97.4~101.5% with a variation less than 7.0%, and 98.1~104.0% with a variation less than 8.2%, respectively. Twentyeight food samples of vegetable protein hydrolysates, pickles and soy sauce were analyzed by the current method, and the levulinic acid content was found to be 8.95~255.41mg/100mL. These results indicated that commercial pickles and soy sauce might have been fortified with vegetable protein hydrolysates. Furthermore, both the sorbic acid and benzoic acid in the food samples did not exceed the regulated amounts, but most of the pickle samples contained preservatives though they were labeled "free of preservatives". The current method was also suitable for semi-solid and solid samples; eight samples including chili sauce, tomato sauce, candied fruits, dried soybean curd, dried roast beef and dried shredded pork were analyzed, and the results indicated that all the eight samples contained levulinic acid at 0.17~18.27mg/100g, and that both the sorbic acid and benzoic acid in the food samples did not exceed the regulated amounts. |
本系統中英文摘要資訊取自各篇刊載內容。