Abstract
ABSTRACTThe increasing use of sorbic acid and sorbates has created a need for a rapid, reliable and accurate analytical procedure for the routine analysis of these materials in food products. In this paper is described an automated version of the most popular calorimetric (thiobarbituric acid) method, originally proposed by Schmidt. The procedure uses a gas diffusion membrane in lieu of steam distillation for the separation of sorbic acid from the food samples. The separated acid is cleaved with potassium dichromate in acidic medium to yield an intermediate malon‐aldehyde, which in turn, when reacted with thiobarbituric acid, produces a red dye. The absorbance of the red color, measured at 530 nm was proportional to the concentration of the sorbic acid in the sample. This automated procedure is capable of analyzing 30 samples per hour.
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