摘要
研究陕西红枣中天然苯甲酸的含量,为红枣中苯甲酸本底值的限定提供参考依据。采集的112批次陕西红枣样品中,87批次样品检出苯甲酸,其含量普遍在0.050 g/kg以下,极少超过0.100 g/kg。按生长周期分析得出,天然苯甲酸在枣变红成熟的过程中产生,并随着红枣成熟含量逐渐增加。天然苯甲酸含量受产地影响不大,受品种影响显著,其中条枣含量最高,芽枣次之,木枣、团枣、狗头枣略低,桥枣含量最低,冬枣未检出。红枣成熟后,天然苯甲酸含量随贮存时间变化不大,但受加工方式影响显著。自然风干红枣苯甲酸含量较低,晒干红枣的苯甲酸含量比风干多出1~2倍,热风烘干苯甲酸含量比自然风干增加2倍以上,水煮烘干制成的紫晶枣含量最小。该研究证明了红枣中存在天然苯甲酸,其含量水平在安全范围以内,不会危及消费者的健康。
This research aimed to study the content of natural benzoic acid in Shaanxi jujube,and to provide a reference for the limitation of the background value of benzoic acid in jujube.Benzoic acid in jujube samples was detected by liquid chromatography,which followed the detection method of GB 5009.28——2016.Benzoic acid could be detected in 87 out of 112 batches of Shaanxi jujube samples.However,the content of benzoic acid was generally below 0.050 g/kg,rarely exceeding 0.100 g/kg.According to the analysis of growth cycle,natural benzoic acid was produced in the process of jujube turning red and mature,and the content of natural benzoic acid gradually increased with the gradual maturity of jujube.While,the content of natural benzoic acid was significantly affected by the variety but not by the place of origin.Among them,Tiao jujube had the highest content of benzoic acid,followed by bud jujube.Mu jujube,Tuan jujube,and Goutou jujube.Qiao jujube had the smallest and it was not found in Dong jujube.After the jujube matures,the content of natural benzoic acid did not change significantly with the storage time,but it was significantly affected by the processing method.Moreover,the content of benzoic acid in natural air-dried jujube was lower compared with control.Meanwhile,the content of benzoic acid in sun-dried jujube was 1-2 times more than that in air-dried jujube;the content in the hot air-dried jujube was more than twice and the content of Zijing jujube made by boiling and drying was the smallest.Above all,it is proved that natural benzoic acid exists in jujube,and its content level is within the safe range,which will not endanger consumers’health.
作者
李晓
李媛
安瑜
吴坤
LI Xiao;LI Yuan;AN Yu;WU Kun(Shaanxi Institute of Product Quality Supervision and Inspection,Xi’an 710048,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第19期217-221,共5页
Food and Fermentation Industries
基金
陕西省质量技术监督系统科研项目(T2017-SNQTS-0006)。
关键词
红枣
苯甲酸
成熟度
原产地
jujube
benzoic acid
maturity
place of origin
