This standard specifies the methods for determining the contents of sorbic acid and benzoic acid in foods such as soy sauce, fruit juice and jam.
This standard is applicable to the determination of sorbic acid and benzoic acid contents in foods such as soy sauce, fruit juice and jam.
Minimum detectable concentration: minimum detectable quantity for gas chromatography is 1 μg; in case of a 1 g sample for gas chromatography, the minimum detectable concentration is 1 mg/kg.
Foreword i
1 Scope
Method I Gas Chromatography
2 Principle
3 Reagents
4 Apparatus
5 Analytical Procedure
Method II High Performance Liquid Chromatography
6 Principle
7 Reagents
8 Apparatus
9 Analytical Procedure
Method III Thin Layer Chromatography
10 Principle
11 Reagents
12 Apparatus
13 Analytical Procedure
Qualitative Test of Banned Preservatives
14 Boric Acid and Borax
15 Salicylic Acid
