[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]。

IF 0.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI:10.3358/shokueishi.64.94
Yu Shiozawa, Itoko Baba, Keiko Iwakoshi, Rina Nakamura, Yukiko Yamajima, Narue Sakamaki, Chigusa Kobayashi, Kenji Otsuka
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引用次数: 0

摘要

苯甲酸(BA)通常存在于天然食品中;因此,必须将天然存在的BA与添加的BA防腐剂区分开来。在本研究中,我们用透析和蒸汽蒸馏法研究了100个水果制品样品及其新鲜水果中的BA含量。在透析和蒸馏法中BA的检出范围(最小-最大)分别为2.1 ~ 1380 μg和2.2 ~ 1950 μg。蒸汽蒸馏法的BA含量高于透析法。
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[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.

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来源期刊
Food Hygiene and Safety Science
Food Hygiene and Safety Science Medicine-Public Health, Environmental and Occupational Health
CiteScore
0.70
自引率
0.00%
发文量
28
审稿时长
18-36 weeks
期刊介绍: Information not localized
期刊最新文献
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