Journal ArticleDOI
Determination of benzoic and sorbic acids in orange juice.
TLDR
A procedure has been devised for the separate determination of benzoic and sorbic acids in orange juice based on the steam distillation of these preservatives from an acidified juice into an alkaline trap and recovery of both preservatives were satisfactory.Abstract:
A procedure has been devised for the separate determination of benzoic and sorbic acids in orange juice. It is based on the steam distillation of these preservatives from an acidified juice into an alkaline trap. The distillate is divided into two portions, each of which is treated with potassium dichromate and sulphuric acid, but under different conditions. Drastic oxidation leads to the destruction of sorbic acid and, after re-distillation, allows the determination of benzoic acid at 225 nm (with no interference from sorbic acid). Milder oxidation selectively converts sorbic acid into malonaldehyde, and the latter is subsequently converted into a coloured compound and determined at 532 nm (with no interference from benzoic acid).Recoveries of both preservatives from orange juice were satisfactory.read more
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Journal ArticleDOI
Determination of Benzoic and Sorbic Acids in Labaneh by High-Performance Liquid Chromatography
TL;DR: In this paper, the HPLC results of 14 commercial labaneh (concentrated set yogurt) samples were determined by HPLC method using a reverse phase C-18 column and a mobile phase of 90:10, phosphate buffer:methanol.
Journal ArticleDOI
Simultaneous determination of preservatives, sweeteners and antioxidants in foods by paired-ion liquid chromatography
Bing-Huei Chen,S. C. Fu +1 more
TL;DR: In this paper, a reversed-phase high-performance liquid chromatographic method was developed for the simultaneous determination of sweeteners (dulcin, saccharin-Na and acesulfame-K), preservatives (sodium dehydroacetate, sorbic acid, salicyclic acid and benzoic acid), and antioxidants (3-tertiary-butyl-4-hydroxyanisole and tertiary butyl-hydroquinone).
Journal ArticleDOI
Quantitative determination of sorbic acid and sodium benzoate in citrus juice
M. C. Bennett,Donald R Petrus +1 more
TL;DR: In this article, a procedure was developed using anion exchange high pressure liquid chromatography (HPLC) which is capable of determining microgram quantities of two common food preservatives, sodium benzoate and sorbic acid, in citrus juices.
Journal ArticleDOI
Studies on styrene oxidation reaction catalyzed by ruthenium substituted polyoxotungstates: kinetics and phase transfer effect
TL;DR: In this paper, a series of ruthenium substituted polyoxotung states were used to catalyze the cleavage oxidation of styrene, and the activation energies of the first oxidation catalyzed by different polyanions are closely similar to one another, but the value of pre-exponential factors, differed by orders of magnitudes.
Journal ArticleDOI
Sodium Benzoate as a Green, Efficient, and Recyclable Catalyst for Knoevenagel Condensation
Qing Liu,Hong-Mei Ai +1 more
TL;DR: Sodium benzoate was utilized as a green catalyst for the Knoevenagel condensation of aldehydes with active methylene compounds such as ethyl cyanoacetate and malononitrile to afford substituted olefins through the conventional stirring or under ultrasound irradiation.