食醋与果汁浓度对苯生成量的影响 |
| |
引用本文: | 戴玉婷,谢静莉,许学书,方明,孙松鹤.食醋与果汁浓度对苯生成量的影响[J].现代农业科技,2009(13):348-351. |
| |
作者姓名: | 戴玉婷 谢静莉 许学书 方明 孙松鹤 |
| |
作者单位: | 华东理工大学,上海,200237 |
| |
摘 要: | 试验应用顶空-气相色谱-质谱联用技术对实际食品中苯甲酸钠与VC反应生成苯的量进行检测。结果表明,该反应存在最佳pH值,且不同食品体系的最佳pH值之间存在差异。陈醋溶液中最佳pH值为3.83、白醋溶液为3.54、柠檬汁溶液为2.84。橙汁溶液中无可检测的苯生成。
|
关 键 词: | 果汁 食醋 pH值 苯 |
Effect of the Concentration of Juice and Vineger on the Formation of Benzene |
| |
Authors: | DAI Yuting XIE Jingli XU Xueshu FANG Ming SUN Songhe |
| |
Institution: | East China University of Science and Technology;Shanghai 200237 |
| |
Abstract: | HS/GC/MS was used to determine the formation of benzene in juice and vinegar,and the results show that there was a narrow pH range producing maximum benzene yield by the sodium benzoate and ascorbic acid and the optimum pH was dependent on the kind of food,each food shows a different optimum pH of benzene formation:aged vinigar was 3.83,white vinigar was 3.54,lemon juice was 2.84.And there was no detectable benzene in orange juice. |
| |
Keywords: | juice vinegar pH benzene |
本文献已被 CNKI 维普 万方数据 等数据库收录! |
|