食品保存料に関する研究 (第1報)
混合製剤の分離定量について
1962 年 3 巻 2 号 p. 172-178
詳細
1962 年 3 巻 2 号 p. 172-178
The mixure of preservatives has been permitted in specified foods. These preservative mixtures were divided into five groups.
(1) Mixtures of salicylic acid and esters of p-hydroxybenzoic acid.
(2) Mixtures of benzoic acid, esters of p-hydroxybenzoic acid and methylnaphthoquinone.
(3) Mixtures of benzoic acid, esters of p-hydroxybenzoic acid and dehydroacetic acid.
(4) Mixtures of sorbic acid, nitrofurazone and nitorofurylacrylamide.
(5) Mixtures of dehydroacetic acid and nitrofurylacrylamide.
The mixtures of these preservatives were extracted and separated by solvent extraction method. Each component extracted was determined by ultraviolet absorption method.
Nitorofurazone only was carried out by phenylhydrazin method.
These analytical data are tabulated (Tables 4-8). Recoveries were found more than 95%, but that of nitrofurylacrylamide was less than 95%.
