title: Enzymic method for the spectrophotometric determination of benzoic acid in soy sauce and pickles.
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.
authors.affiliation: Division of Food Chemistry, Public Health Research Institute of Kobe City, Japan.
authors.forename: T
authors.initials: T
authors.lastname: Hamano
authors.forename: Y
authors.initials: Y
authors.lastname: Mitsuhashi
authors.forename: N
authors.initials: N
authors.lastname: Aoki
authors.forename: M
authors.initials: M
authors.lastname: Semma
authors.forename: Y
authors.initials: Y
authors.lastname: Ito
mesh_terms: D001565:Benzoates / Q000032:analysis*; D019817:Benzoic Acid; D005502:Food; D005520:Food Preservatives / Q000032:analysis*; D013024:Soybean Oil; D013053:Spectrophotometry
chemical_list: D001565:Benzoates; D005520:Food Preservatives; D013024:Soybean Oil; D019817:Benzoic Acid