DOI: 10.1039/A606537F
(Paper)
Reference Section for: Analyst, 1997, 122, 259-262
Enzymic Method for the Spectrophotometric Determination of Benzoic Acid in Soy Sauce and Pickles
(Note: The full text of this document is currently only available in the PDF Version )
Takashi Hamano, Yukimasa Mitsuhashi, Nobumi Aoki, Masanori Semma and Yoshio Ito
Abstract
A simple spectrophotometric method for the determination of benzoic acid is described. Benzoic acid is measured enzymically through its reaction with benzoate 4-hydroxylase coupled with NADPH and O2. The entire enzymic procedure required 20 min to complete. The method greatly simplifies the procedure for benzoic acid determination and permits the routine inspection of a number of samples with very little laboratory equipment. The method was compared with HPLC and satisfactory agreement was achieved.
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