{"title":"[水果和水果制品中天然苯甲酸含量的监测及分析方法的比较]。","authors":"Yu Shiozawa, Itoko Baba, Keiko Iwakoshi, Rina Nakamura, Yukiko Yamajima, Narue Sakamaki, Chigusa Kobayashi, Kenji Otsuka","doi":"10.3358/shokueishi.64.94","DOIUrl":null,"url":null,"abstract":"<p><p>Benzoic acid (BA) is typically found in natural food; therefore, naturally occurring BA must be distinguished from added BA preservatives. In this study, we investigated BA levels in 100 samples of fruit products and their fresh fruits as raw materials using dialysis and steam distillation approaches. BA was detected in the range (minimum-maximum) of 2.1-1380 μg/g and 2.2-1950 μg/g in dialysis and steam distillation, respectively. Steam distillation indicated higher BA levels than dialysis.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 2","pages":"94-99"},"PeriodicalIF":0.2000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"[Surveillance of the Naturally Derived Benzoic Acid Levels in Fruits and Fruit Products, and Comparison of Analytical Methods].\",\"authors\":\"Yu Shiozawa, Itoko Baba, Keiko Iwakoshi, Rina Nakamura, Yukiko Yamajima, Narue Sakamaki, Chigusa Kobayashi, Kenji Otsuka\",\"doi\":\"10.3358/shokueishi.64.94\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Benzoic acid (BA) is typically found in natural food; therefore, naturally occurring BA must be distinguished from added BA preservatives. In this study, we investigated BA levels in 100 samples of fruit products and their fresh fruits as raw materials using dialysis and steam distillation approaches. BA was detected in the range (minimum-maximum) of 2.1-1380 μg/g and 2.2-1950 μg/g in dialysis and steam distillation, respectively. Steam distillation indicated higher BA levels than dialysis.</p>\",\"PeriodicalId\":54373,\"journal\":{\"name\":\"Food Hygiene and Safety Science\",\"volume\":\"64 2\",\"pages\":\"94-99\"},\"PeriodicalIF\":0.2000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hygiene and Safety Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3358/shokueishi.64.94\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hygiene and Safety Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3358/shokueishi.64.94","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
[Surveillance of the Naturally Derived Benzoic Acid Levels in Fruits and Fruit Products, and Comparison of Analytical Methods].
Benzoic acid (BA) is typically found in natural food; therefore, naturally occurring BA must be distinguished from added BA preservatives. In this study, we investigated BA levels in 100 samples of fruit products and their fresh fruits as raw materials using dialysis and steam distillation approaches. BA was detected in the range (minimum-maximum) of 2.1-1380 μg/g and 2.2-1950 μg/g in dialysis and steam distillation, respectively. Steam distillation indicated higher BA levels than dialysis.