Determination of benzoic and sorbic acids in orange juice

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Abstract
A procedure has been devised for the separate determination of benzoic and sorbic acids in orange juice. It is based on the steam distillation of these preservatives from an acidified juice into an alkaline trap. The distillate is divided into two portions, each of which is treated with potassium dichromate and sulphuric acid, but under different conditions. Drastic oxidation leads to the destruction of sorbic acid and, after re-distillation, allows the determination of benzoic acid at 225 nm (with no interference from sorbic acid). Milder oxidation selectively converts sorbic acid into malonaldehyde, and the latter is subsequently converted into a coloured compound and determined at 532 nm (with no interference from benzoic acid).Recoveries of both preservatives from orange juice were satisfactory.

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