マーガリン中の安息香酸の定量法について

抄録

The color reaction of Jonescu, based on the reaction of salicylic acid with ferric chloride, was investigated for the quantitative determination of benzoic acid in margarine, and the appropriate hydrogen peroxide concentration, the reaction temperature and time on heating and ferric chloride concentration were decided.
The proposed method, when applied to the sample of margarine to which a known quantity of benzoic acid had been added, showed a recovery of about 93%.
It was confirmed that the proposed method was less affected with impurities contained in the sample than the alkali titration method and the ultraviolet absorption method, and was found to be suitable for the purpose of routine work.