Studies on the Preservatives in Foods (II) : Separation of Sorbic acid by Dialysis

Abstract

The experimental conditions applied to the separation of sorbic acid in foods by dialysis, that is, the effects of membrane, solvent, temperature and some salts added were studied. Moreover, the methods to remove the substances disturbing the measurement of U. V. spectrum and to increase the recovery of sorbic acid were investigated. Ultraviolet absorption spectra of dialyzed solution was measured without further treatment as a preliminary test and after removal of inhibitors as a plenary test. Thus, the detection and the determination of sorbic acid were found to be possible. This method was applied to the 336 kinds of market foods and the results obtained were reported.