Study on Determination of Additive Sorbic Acid in Foods

Abstract

Abstract: A new oxidation system, H₂O₂-H₂SO₄solution, for sorbic acid was studied. As the oxidation product, propylene dialdehyde, will react with thiobarbituric acid and generated the color. The contents of sorbic acid have measured by spectrophotometry. Sorbic acid could be oxidized by 0.1%H₂O₂-0.15mo1/LH₂SO₄at 60 ℃ in water, and the color development will be exhibition with 5 g/L thiobarbituric acid in boiling water. The experiment results show that the maximum absorption at 530 nm, and the color product will be stabilization in 24 h. The concentration of sorbic acid will obey Beer Lambert law in the range of 0～1.066μg/ml. The apparent molar absorption coefficient is 4.26×10⁴L/mol·cm. The method was applied to determine the contents of sorbic acid in with satisfactory results.

Key words: spectrophotometry, sorbic acid, H₂O₂-H₂SO₄, thiobarbituric acid

LI Zhu-Yun, WANG Li-Hua, WANG Lu-Min, WANG Mei-Lan. Study on Determination of Additive Sorbic Acid in Foods[J]. FOOD SCIENCE, 2008, 29(3): 429-432.

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Study on Determination of Additive Sorbic Acid in Foods

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