Sorbic and benzoic acid in non-preservative-added food products in Turkey

被引：29
作者：
Cakir, Ruziye [1 ]
Cagri-Mehmetoglu, Arzu [1 ]
机构：
[1] Sakarya Univ, Dept Food Engn, Sakarya, Turkey
来源：
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE | 2013年 / 6卷 / 01期
关键词：
benzoic acid; food products; HPLC; sorbic acid; SOFT DRINKS; URTICARIA; ADDITIVES; BENZENE;
D O I：
10.1080/19393210.2012.722131
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Sorbic acid (SA) and benzoic acid (BA) were determined in yoghurt, tomato and pepper paste, fruit juices, chocolates, soups and chips in Turkey by using high-pressure liquid chromatography (HPLC). Levels were compared with Turkish Food Codex limits. SA was detected only in 2 of 21 yoghurt samples, contrary to BA, which was found in all yoghurt samples but one, ranging from 10.5 to 159.9 mg/kg. Both SA and BA were detected also in 3 and 6 of 23 paste samples in a range of 18.1-526.4 and 21.7-1933.5 mg/kg, respectively. Only 1 of 23 fruit juices contained BA. SA was not detected in any chips, fruit juice, soup, or chocolate sample. Although 16.51% of the samples was not compliant with the Turkish Food Codex limits, estimated daily intake of BA or SA was below the acceptable daily intake.
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收藏
页码：47 / 54
页数：8
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