食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
24期
337-339
,共3页
汪显阳%冯伟%胡岩岩%刘贤香
汪顯暘%馮偉%鬍巖巖%劉賢香
왕현양%풍위%호암암%류현향
多元线性回归%等吸收点%紫外吸收光度法%苯甲酸钠%山梨酸钾%果味饮料
多元線性迴歸%等吸收點%紫外吸收光度法%苯甲痠鈉%山梨痠鉀%果味飲料
다원선성회귀%등흡수점%자외흡수광도법%분갑산납%산리산갑%과미음료
muitiwavelength linear regression%iso-absorptive point%ultraviolet spectrophotometry%sodium benzoate potassium sorbate%fruit-flavored beverages
目的:选择果味饮料中苯甲酸钠和山梨酸钾含量的测定方法.方法:分别采用等吸收点法、多元线性回归法测定饮料中苯甲酸钠和山梨酸钾的含量,并对测量结果进行比较.结果:多元线性回归测得苯甲酸钠回收率99.75%～100.9%,山梨酸钾回收率99.16%～101.1%,等吸收点法测得苯甲酸钠回收率98.58%～99.38%,山梨酸钾回收率98.42%～99.56%.结论:多元线性回归方法更适用于果味碳酸饮料中苯甲酸钠和山梨酸钾的同时测定.
目的:選擇果味飲料中苯甲痠鈉和山梨痠鉀含量的測定方法.方法:分彆採用等吸收點法、多元線性迴歸法測定飲料中苯甲痠鈉和山梨痠鉀的含量,併對測量結果進行比較.結果:多元線性迴歸測得苯甲痠鈉迴收率99.75%～100.9%,山梨痠鉀迴收率99.16%～101.1%,等吸收點法測得苯甲痠鈉迴收率98.58%～99.38%,山梨痠鉀迴收率98.42%～99.56%.結論:多元線性迴歸方法更適用于果味碳痠飲料中苯甲痠鈉和山梨痠鉀的同時測定.
목적:선택과미음료중분갑산납화산리산갑함량적측정방법.방법:분별채용등흡수점법、다원선성회귀법측정음료중분갑산납화산리산갑적함량,병대측량결과진행비교.결과:다원선성회귀측득분갑산납회수솔99.75%～100.9%,산리산갑회수솔99.16%～101.1%,등흡수점법측득분갑산납회수솔98.58%～99.38%,산리산갑회수솔98.42%～99.56%.결론:다원선성회귀방법경괄용우과미탄산음료중분갑산납화산리산갑적동시측정.
Objective: To choose an appropriate method to measure sodium benzoate(SB)and potassium sorbate(PS) in the fruit-flavored beverages. Method: The content of SB and PS in the fruit-flavored beverages were determined by maltiwavelength linear regression and iso-absorptive point double-wavelength UV spectrophotometry, and the performance of the two methods were compared. Results: Recovery of PS and SB by multiwavelength linear regression spectrophotometry was 99.75%-100.9% and 99.16% - 101.1% respetively, and recovery of PS and SB by iso-absorptive point double-wavelength was 98.58% - 99.38% and 98.42% - 99.56% respetively. Conclusion: Multiwavelength linear regression is more suitable method to measure SB and PS in the fruit-flavored beverages.
