Studies on Analysis of Preservatives in Foods by Ultraviolet Ray Spectrophotometry

Abstract

We studied on the determination of the preservatives in foodstuffs by ultraviolet absorption after dialysis pretreatment.
At this experiment five kinds of preservatives were taken up, namely benzoic acid (BA), dehydroacetic acid (DHA), p-hydroxy benzoate (POBE), salicylic acid (SA) and sorbic acid (SOA).
Results obtained were as follows;
1. A correcting formula was useful to remove interferences resulted from foods.
2. Quantitative analysis of the mixture of preservatives are conducted, making use of variations of absorption values that were caused by the reduction with Raney-Nickel and Zinc or the oxidation with either hydrogen peroxide or potassium permanganate.