Naturally occurring propionic acid in foods marketed in South Korea

被引：25

作者：

Lee, Hwa-Jung ^{[1
]}

Ahn, Hyun-Joo ^{[1
]}

Kang, Chan-Soon ^{[2
]}

Choi, Jae-Chun ^{[1
]}

Choi, Hee-Ju ^{[1
]}

Lee, Kwang-Geun ^{[3
]}

Kim, Jae-In ^{[4
]}

Kim, Hee-Yun ^{[1
]}

机构：

[1] Seoul Reg Korea Food & Drug Adm, Testing & Anal Div, Seoul 158050, South Korea

[2] Gyeongin Reg Korea Food & Drug Adm, Ctr Food & Drug Anal, Inchon 402835, South Korea

[3] Dongguk Univ, Dept Food Sci & Technol, Seoul 100715, South Korea

[4] Seoul Reg Korea Food & Drug Adm, Import Management Div, Seoul 158050, South Korea

来源：

FOOD CONTROL | 2010年 / 21卷 / 02期

关键词：

Propionic acid; Fermentation; Korean traditional fermented foods; Medicinal herb; ORGANIC-ACIDS;

D O I：

10.1016/j.foodcont.2009.04.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Propionic acid levels in fermented products, non-fermented products and foodstuffs, and medicinal herbs were analyzed total 263 samples retailed in Korean market. Propionic acid was detected in some Korean traditional fermented products such as salted and fermented fish sauce, Chunggukjang and salted and fermented fish. A small amount of propionic acid was also detected in fermented soybean paste, soy sauce, seasoned soybean paste, vinegar and fermented milk. Significantly, propionic acid in vinegar showed high levels among fermented products (P<0.05). Among non-fermented products and foodstuffs, propionic acid in shellfish showed high level, while propionic acid was not detected in cereal and sauce. A statistically significant difference was shown in propionic acid levels of shellfish. propionic acid in brackish water clam showed significantly higher levels than that of others. Ark shell and scallop also showed high levels in propionic acid. Among 10 kinds of medicinal herbs, propionic acid was detected in 3 samples (Lycium chinensis Miller, Astragali radix and Atractylodes rhizoma). (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：217 / 220

页数：4

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