Potassium Sorbate/Other Physical and Chemical Parameter Detection

Potassium sorbate, also known as potassium 2,4-hexadienate, is a potassium salt of sorbic acid with the molecular formula C6H7O2K. It is a white to light yellow flake like crystal, crystal particle or powder, odorless or slightly odorous, and is prone to moisture absorption, oxidation and decomposition, and discoloration after long-term exposure to air. Easily soluble in water, soluble in propylene glycol and ethanol. It is often used as a preservative and damages many enzyme systems by binding with thiol groups in microbial enzyme systems. Its toxicity is much lower than other preservatives and is widely used. Potassium sorbate can fully exert its anti-corrosion effect in acidic media, but its anti-corrosion effect is small under neutral conditions. Potassium sorbate is made by neutralization reaction of sorbic acid and potassium hydroxide, and has all the basic properties of sorbic acid except for its solubility. Potassium sorbate is a white or almost white particle or powder that is easily hygroscopic and unstable in the air. It is prone to oxidation and turns brown, but is relatively stable to light and heat. It dissolves and decomposes at around 270 ℃, and the pH value of a 1% aqueous solution is 7-8. The anti-corrosion mechanism of potassium sorbate is the same as that of sorbic acid, which combines with the thiol groups of microbial enzyme systems to disrupt the functions of many enzyme systems. Potassium sorbate can effectively inhibit the activity of molds, aerobic bacteria, and yeast, as well as prevent the proliferation of microorganisms such as Staphylococcus, Botulinum, and Salmonella. However, it is ineffective against anaerobic spores and acidophilic lactobacilli, and its inhibitory effect on development is stronger than its bactericidal effect, thus achieving the goal of extending food preservation time while maintaining the original flavor of the food

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