Sorbic acid and benzoic acid found in meat products without preservatives.
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چکیده
منابع مشابه
Simultaneous determination of preservatives (benzoic acid, sorbic acid, methylparaben and propylparaben) in foodstuffs using high-performance liquid chromatography.
A reversed-phased HPLC method that allows the separation and simultaneous determination of the preservatives benzoic (BA) and sorbic acids (SA), methyl- (MP) and propylparabens (PP) is described. The separations were effected by using an initial mobile phase of methanol-acetate buffer (pH 4.4) (35:65) to elute BA, SA and MP and changing the mobile phase composition to methanol-acetate buffer (p...
متن کاملValidation of a HPLC Method for the Determination of Benzoic Acid and Sorbic Acid in Noodles
A simple, sensitive and specific HPLC method was validated for the simultaneous determination of benzoic acid and sorbic acid in noodles. Sample preparation involved the extraction with methanol and water (60:40, v/v). The separation was achieved on a GerminiC18 modified silica column (50 mm x 4.6 mm i.d., 5 μm particle diameter). The mobile phase consisted of 0.05 M ammonium acetate (pH 4.4) a...
متن کاملFerrous Iron Oxidation by Thiobacillus ferrooxidans: Inhibition with Benzoic Acid, Sorbic Acid, and Sodium Lauryl Sulfate.
Benzoic acid, sorbic acid, and sodium lauryl sulfate at low concentrations (5 to 10 mg/liter) each effectively inhibited bacterial oxidation of ferrous iron in batch cultures of Thiobacillus ferrooxidans. The rate of chemical oxidation of ferrous iron in low-pH, sterile batch reactors was not substantially affected at the tested concentrations (5 to 50 mg/liter) of any of the compounds.
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Sorbic Acid and Its Degradation Products: Electrochemical Characterization Ilanna C. Lopes a b , Paulina V. F. Santos a , Victor C. Diculescu a , Mário César U. de Araújo b & Ana Maria Oliveira-Brett a a Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade de Coimbra, Coimbra, Portugal b Departamento de Química, Centro de Ciências Exatas e da Natureza, Universidade Federal ...
متن کاملNatural preservatives in poultry meat products
In view of certain disadvantages associated with the use of chemical preservatives, emphasis is being given on the use of natural preservatives for meat products. In present paper utilization of extracts of commonly used spices, desirable microbes and or their metabolites and certain antimicrobial constituents of other foods has been discussed.
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1986
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.33.6_434