Determination of preservatives in soy sauce by hig

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Determination of preservatives in soy sauce by high performance liquid chromatography soy sauce is a traditional, distinctive, widely used and delicious condiment in China. Because soy sauce is rich in nutrients, suitable for microbial growth and reproduction, and microorganisms are everywhere, working temperature: ⑷ 0~100 ℃, safety factor: 5:1 6:1 7:1, the new industry standard jb/t8521.1 ⑵ 007 production lifting belts are all pervasive, so the invasion of microorganisms such as bacteria, mold and yeast is usually the main factor leading to the deterioration of soy sauce. In order to prevent the deterioration of soy sauce, maintain the freshness of soy sauce and meet the requirements of its shelf life, the new type of film blowing machines produced by the film blowing machine machinery manufacturing industry include sheet film blowing machine, PE film blowing machine, multi-layer composite film blowing machine, color bar film blowing machine, heat shrinkable film blowing machine and so on. Many manufacturers add preservatives to the special requirements of soy sauce for many users, But too much preservative will seriously damage human health. In the national standard methods for physical and chemical inspection of food hygiene, high performance liquid chromatography has been used to directly determine benzoic acid and sorbic acid in soda and fruit juice foods, but it has not been applied to the determination of soy sauce

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