FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 417-420.doi: 10.7506/spkx1002-6630-201022093

• Analysis & Detection • Previous Articles     Next Articles

Determination of Preservative Benzoic Acid by Catalytic Oxidation Fluorometry

ZHOU Fu-lin,SONG Shao-fei,GONG Qiao-juan,ZHANG Wen-chan,ZHOU Bei   

  1. Department of Applied Chemistry, Yuncheng University, Yuncheng 044000, China
  • Received:2010-02-08 Online:2010-11-25 Published:2010-12-29
  • Contact: ZHOU Fu-lin E-mail:ssfzfl@163.com

Abstract:

Based on the catalytic effect of cobalt (II) on the oxidation of benzoic acid by potassium bromate in NaH2PO4-Na2HPO4 buffer solution at the condition of pH 8, a new catalytic oxidation fluorometry method was proposed for the indirect determination of benzoic acid. Under optimal determination conditions, an excellent linear relationship between benzoic acid concentration within a range of 5×10-7-3×10-5 g/mL and fluorescence intensity was observed. The detection limit of this established method was 2×10-8 g/mL. The reproducibility experiments revealed the relative standard deviation (RSD) of 1.9% for benzoic acid solution at the concentration of 1×10-6 g/mL. This established method has been applied for the detection of benzoic acid in vinegar and sauce. The recovery rates were in the range of 95.7%-101.6% with satisfactory results.

Key words: catalysis oxidation, fluorimetry, benzoic acid, preservative

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