acido benzoico.docx - El metodo consiste en la...

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Los métodos son aplicables a productos elaborados de frutas y vegetales que contienen ácido benzóico y benzoatos alcalinos, especialmente a jugos de frutas, salsa y concentrado de tomate, jaleas y mermeladas, que contengan o no sal, y a productos preservados con ácido láctico y vinagre. CONSERVAS VEGETALES. DETERMINACIÓN CUALI- TATIVA Y CUANTITATIVA DEL ÁCIDO BENZÓICO Y BENZOATOS ALCALINOS. El método consiste en la homogeneización del producto, seguido de una dilución y acidificación de la porción de ensayo; extracción del ácido benzóico mediante éter etílico y posterior evaporación de la capa etérea; se alcaliniza con amoníaco, se elimina el exceso de amoníaco y se agrega cloruro férrico. Prueba con cloruro férrico. Una de las porciones de 3.4.2.4 alcalinizar con pocas gotas de hidróxido de amonio, expeler el exceso de amonio por
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