| 不同方法检测荷兰豆中苯甲酸的结果比较及研究 |
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| 引用本文： | 刘梅,康学兵,李云龙,娄喜山.不同方法检测荷兰豆中苯甲酸的结果比较及研究[J].佛山科学技术学院学报(自然科学版),2008,26(1):64-67. |
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| 作者姓名： | 刘梅 康学兵 李云龙 娄喜山 |
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| 作者单位： | 龙大食品集团有限公司,检测中心,山东,莱阳,265231 |
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| 摘 要： | 使用不同的方法检测荷兰豆中的苯甲酸得到截然不同的结果。研究表明,荷兰豆本身不含有苯甲酸,但在酸和高温加热条件的影响下,某些物质会转化产生苯甲酸。且随着温度的升高和酸加入量的增多,苯甲酸检出量呈上升趋势,达到一定浓度后渐趋稳定。
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| 关 键 词： | 荷兰豆 苯甲酸 温度 酸性环境 |
| 文章编号： | 1008-0171（2008）01-0064-04 |
| 收稿时间： | 2007-11-23 |
| 修稿时间： | 2007年11月23 |
Result comparison and study on determination of benzoic acid in holland beans with different methods |
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| LIU Mei,KANG Xue-bing,LI Yun-long,LOU Xi-shan.Result comparison and study on determination of benzoic acid in holland beans with different methods[J].Journal of Foshan University(Natural Science Edition),2008,26(1):64-67. |
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| Authors: | LIU Mei KANG Xue-bing LI Yun-long LOU Xi-shan |
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| Abstract: | Different results of Benzoic Acid in Holland beans were obtained with different methods.Theoretically there is no benzoic acid in holland beans.Under the effect of acid and high temperature,some substance can be transformed into benzoic acid.The detected content of Benzoic Acid in Holland beans gradually increases with the rise of heating temperature or additive volume of tartaric acid,and become steady when reaching a certain concentration. |
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| Keywords: | holland beans benzoic acid temperature acid environment |
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