This International Standard specifies a method for determining the benzoic acid content of fruits, vegetables and derived products. As chlorobenzoic acids are resistant to oxidation, the method cannot be applied in the presence of p-chlorobenzoic acid, as the absorption spectrum of this acid is close to that of benzoic acid. Neither can it be used in the presence of cinnamic acid, which is transformed into benzoic acid by chromic acid oxidation. NOTE The cinnamic acid determined as benzoic acid in this method exists generally only in the form of traces in vegetables, and therefore has no effect on the result obtained, except in the case of cinnamon bark, which contains higher quantities.
BS ISO 5518-2007由英国标准学会 GB-BSI 发布于 2007-02-28,并于 2007-02-28 实施。
BS ISO 5518-2007 在中国标准分类中归属于: X24 果类加工与制品,X26 蔬菜加工与制品,在国际标准分类中归属于: 67.080.01 水果、蔬菜及其制品综合。
非常抱歉,我们暂时无法提供预览,您可以试试: 免费下载 BS ISO 5518-2007 前三页,或者稍后再访问。
点击下载后,生成下载文件时间比较长,请耐心等待......
Copyright ©2007-2022 ANTPEDIA, All Rights Reserved
京ICP备07018254号 京公网安备1101085018 电信与信息服务业务经营许可证:京ICP证110310号