Ultraviolet spectrophotometric determination of benzoic acid in soy sauce.

Abstract

Proteins and other interfering substances are precipitated from soy sauce, using sodium tungstate under acidic conditions. After centrifugation, the supernate is successively extracted with ethyl ether to isolate the benzoic acid in the organic solvent. The ethyl ether extract is washed with dilute HCl. Benzoic acid is then quantitatively determined by ultraviolet spectrophotometry. Recovery of sodium benzoate added to soy sauce ranged from 94 to 104%.