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Determination of sorbic acid content in beverages by 1H-quantitative nuclear magnetic resonance
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Song-Song ZHU1, 2, 3, Di LIU1, 2, 3, Xiao-Long FAN1, 2, 3, Hui-Xia WANG1, 2, 3, Feng JIANG1, 2, 3, *, Jin-Tao XIA1, 2, 3, Fang GAO1, 2, 3
Journal of Food Safety & Quality | 2026, 17(7) : 58 - 63
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Journal of Food Safety & Quality | 2026, 17(7): 58-63
• Highlight: Hubei Provincial Institute for Food Supervision and Test •
Determination of sorbic acid content in beverages by 1H-quantitative nuclear magnetic resonance
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Song-Song ZHU1, 2, 3, Di LIU1, 2, 3, Xiao-Long FAN1, 2, 3, Hui-Xia WANG1, 2, 3, Feng JIANG1, 2, 3, *, Jin-Tao XIA1, 2, 3, Fang GAO1, 2, 3
Affiliations
  • 1.Hubei Provincial Institute for Food Supervision and Test, Wuhan 430075, China
  • 2.Key Laboratory of Detection Technology of Focus Chemical Hazards in Animal-derived Food, State Administration for Market Regulation, Wuhan 430075, China
  • 3.Hubei Shizhen Laboratory, Wuhan 430065, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250714010
Outline
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Objective

To establish a method for determination the content of sorbic acid in beverages by 1H-quantitative nuclear magnetic resonance (1H-qNMR).

Methods

Nuclear magnetic resonance was used to measure the sorbic acid (SA) content in beverages. The content of SA in the sample was proportional to the signal peak of 1H nuclear magnetic resonance; deuterated water (D2O) was used as the deuterated solvent, and the methyl peak of the internal standard substance “3-(trimethylsilyl)propanoic-2, 2, 3, 3-d4 acid sodium salt” (TMSP-d4) in deuterated water was calibrated to a chemical shift of 0.00 ppm. The multiple coupling peak at δ=1.84 (±0.05) ppm was identified as the characteristic chemical shift peak of sorbic acid, and quantification was performed using the external standard method. The ‘zgpr’ pulse sequence was employed for 1H-NMR to suppress the residual water peak signal, with 16 scans acquired for each sample.

Results

Method validation indicated a good linear relationship within the concentration range of 7.5–300.0 μg/mL: Y=0.01019X+0.36268, r2>0.99. The limits of detection and limits of quantitation were 2.5 μg/mL and 7.5 μg/mL, respectively. The recovery rates ranged from 81.8% to 102.6%, with relative standard deviations of 0.69%–5.27%.

Conclusion

This method features simple sample pretreatment, accurate results, and significantly reduces detection time. It is suitable for rapid, high-throughput analysis of sorbic acid in beverages and shows promising potential for practical applications.

beverages  /  sorbic acid  /  1H-quantitative nuclear magnetic resonance  /  deuterated water  /  3-(trimethylsilyl)propanoic-2,2,3,3-d4 acid sodium salt  /  chemical shift
朱松松, 柳迪, 范小龙, 王会霞, 江丰, 夏金涛, 高芳. 定量核磁共振氢谱法测定饮料中山梨酸含量. 食品安全质量检测学报, 2026 , 17 (7) : 58 -63 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250714010
Song-Song ZHU, Di LIU, Xiao-Long FAN, Hui-Xia WANG, Feng JIANG, Jin-Tao XIA, Fang GAO. Determination of sorbic acid content in beverages by 1H-quantitative nuclear magnetic resonance[J]. Journal of Food Safety & Quality, 2026 , 17 (7) : 58 -63 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250714010
Year 2026 volume 17 Issue 7
11
2
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250714010
  • Receive Date:2025-07-14
  • Online Date:2026-11-05
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  • Received:2025-07-14
Funding
Affiliations
    1.Hubei Provincial Institute for Food Supervision and Test, Wuhan 430075, China
    2.Key Laboratory of Detection Technology of Focus Chemical Hazards in Animal-derived Food, State Administration for Market Regulation, Wuhan 430075, China
    3.Hubei Shizhen Laboratory, Wuhan 430065, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
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属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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