Detection of Sodium Benzoate in Seasoned Soy Sauce
The ultraviolet visible spectrophotometry(UVS)was used to research the preservative sodium benzoate in soy sauce,the effects of coloration time,acidity and alkalinity(pH)of the system,interference factors on the UV-visible absorption spectrum of the sodium benzoate were investigated.Under the optimal experimental conditions,the standard curve of the sodium benzoate was plotted at 223.5 nm with R2=0.99928,the linear range of 10-40 μg/mL,the method detection limit was 0.2 μg/mL,and the relative standard deviation was 2.70％.The pretreatment of soy sauce samples 1,2 and 3 was carried out using the ether-disodium hydrogen phosphate extraction system,and the above samples were also analyzed by UVS.The results showed that the content of sodium benzoate in sample 1,2,3 was 0.5665,0.6448 g/kg and 0 g/kg respectively.These values were lower than the national standard content of sodium benzoate 1.18 g/kg.The pre-treatment method for seasoning soy sauce samples using the ether disodium hydrogen phosphate system has the advantages of simple operation,low time consumption,and high extraction rate.The UVS has the characteristics of fast,efficient,and accurate determination of sodium benzoate,a preservative in soy sauce.
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