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山梨酸(SA)是一种常用的防腐剂,其抑菌活性主要是由于未离解型和离解型酸的作用。常用于糖浆及其他制剂的防腐。本文研究了含不同浓度的葡萄糖、山梨醇、蔗糖和糖精的溶液对SA溶解度的影响。SA在水中的溶解度为0.25％(30℃),如加入糖或降低温度可影响其溶解度。它的抑菌浓度为1～100mmol/L。实验方法:SA溶解度的测定采用分光光度法。将含过量SA的不同浓度的葡萄糖、蔗糖、山梨醇和糖精的溶液分别在20°和37℃恒温振摇48小时,取上清液在波长262nm
Sorbic acid (SA) is a commonly used preservative and its antibacterial activity is mainly due to the effect of undissociated and dissociative acids. Commonly used in preservatives in syrup and other preparations. This article studies the effects of solutions containing different concentrations of glucose, sorbitol, sucrose and saccharin on the solubility of SA. SA solubility in water is 0.25% (30 ℃), such as adding sugar or lower temperature can affect its solubility. Its antibacterial concentration of 1 ~ 100mmol / L. Experimental Methods: Determination of SA solubility using spectrophotometry. Different concentrations of SA containing glucose, sucrose, sorbitol and saccharin solution were shaken at constant temperature of 20 ° and 37 ° C for 48 hours, the supernatant was taken at a wavelength of 262nm