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Stability of sodium hypochlorite in the presence of aqueous flavoring essence
Author(s) -
Zhu ZhengLin
Publication year - 1998
Publication title -
journal of surfactants and detergents
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.349
H-Index - 48
eISSN - 1558-9293
pISSN - 1097-3958
DOI - 10.1007/s11743-998-0028-0
Subject(s) - chemistry , aqueous solution , sodium hypochlorite , incubation , food science , organic chemistry , biochemistry
The stability of NaOCl in the presence of aqueous flavoring essences (lemon, mint, osmanthus flowers, pineapple, and vanilla) at 40±1°C was studied. Data from determination of OCl − showed: (i) The stability of NaOCl solution decreased in the presence of essences in the order: mint> lemon and osmanthus flowers>pineapple>vanilla ( P <0.01); (ii) OCl − loss with the addition of lemon after incubation for 15 d was significantly greater in solutions with initial pH of 13.50 compared with those initially at pH 12.50 ( P <0.01); and (iii) OCl − loss was not significantly influenced by the difference in initial pH value with or without the addition of other essences.