De invloed van in natuurlijke grondstoffen aanwezig fluoride-ion op de uitslag van de gistingsproef, bedoeld tot het aantonen van conserveermiddelen in limonades en verwante producten
article
The influence of naturally occurring fluoride on the outcome of the fermentation test for the detection of preservatives in beverages
1. A fermentation test has been developed, which permits the detection of preservatives (other than benzoic or sulfurous acid in concentrations of 75 mg/kg) in beverages (5).
In this test the threshold levels for the detection of cetyltrimethylammoniumbromide,
ethylmonobromoacetate and dehydroacetic acid sodium salt are respective1y 0.001 %, 0.00002 % and 0.01 %.
2. Although fluoride ions possess an enolase inhibiting action (11.7), they interfere with the present test only in concentrations ≥ 250 mg/l (250 p.p.m.) which is more than 100 times the maximum level found in foods (4) or water.
1. A fermentation test has been developed, which permits the detection of preservatives (other than benzoic or sulfurous acid in concentrations of 75 mg/kg) in beverages (5).
In this test the threshold levels for the detection of cetyltrimethylammoniumbromide,
ethylmonobromoacetate and dehydroacetic acid sodium salt are respective1y 0.001 %, 0.00002 % and 0.01 %.
2. Although fluoride ions possess an enolase inhibiting action (11.7), they interfere with the present test only in concentrations ≥ 250 mg/l (250 p.p.m.) which is more than 100 times the maximum level found in foods (4) or water.
TNO Identifier
49645
ISSN
0031-6911
Source
Pharmaceutisch Weekblad, 87(11 Oktober), pp. 757-760.
Pages
757-760
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