CAJ | 학술논문

基于苯甲酸和山梨酸的紫外吸收光谱特性，采用多元线性回归法同时测定酱油中苯甲酸和山梨酸的含量。酱油经简单萃取分离，测定9个波长处的吸光度值后，进行回归计算分析。实验结果表明：该方法计算结果与高效液相色谱法测定结果相对误差小于4．26％，苯甲酸和山梨酸的加标回收率为98．9％～102．6％。
기우분갑산화산리산적자외흡수광보특성，채용다원선성회귀법동시측정장유중분갑산화산리산적함량。장유경간단췌취분리，측정9개파장처적흡광도치후，진행회귀계산분석。실험결과표명：해방법계산결과여고효액상색보법측정결과상대오차소우4．26％，분갑산화산리산적가표회수솔위98．9％～102．6％。
Based on the UV absorption characteristics of sorbic acid (SA)and benzoic acid (BA),the content of SA and BA in soy sauce is determined simultaneously by multi-wavelength linear regression UV spectrophotometer.The benzoic acid and sorbic acid are re-extracted with Na2 HPO4 solution from the ether,with which the soy sauce is extracted in acid solution.Regression calculation is undertaken after nine absorption values is measured at different wavelengths.The results show that the relative error is less than 4.26% when comparing the UV spectrophotometry with high performance liquid chromatography,and the average recoveries of benzoic acid and sorbic acid are 98.9%~102.6%.