Naturally occurring benzoic, sorbic, and propionic acid in vegetables

被引：17

作者：

Yun, Sang Soon ^{[1
]}

Kim, Jinhong ^{[2
]}

Lee, Sang Jin ^{[1
]}

So, Ji Sun ^{[1
]}

Lee, Min Young ^{[2
]}

Lee, Gunyoung ^{[1
]}

Lim, Ho Soo ^{[1
]}

Kim, MeeKyung ^{[1
]}

机构：

[1] Natl Inst Food & Drug Safety Evaluat, Food Additives & Packaging Div, Cheongju, South Korea

[2] Daejeon Reg Off Food & Drug Safety, Hazardous Subst Anal Div, Daejeon, South Korea

来源：

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE | 2019年 / 12卷 / 03期

关键词：

Preservative; benzoic acid; sorbic acid; propionic acid; vegetables; FOOD-PRODUCTS;

D O I：

10.1080/19393210.2019.1579760

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Benzoic, sorbic and propionic acid are used as preservatives in foods and can also be naturally present in processed foods. The levels of preservatives in 939 vegetables were determined. Benzoic and sorbic acid were analysed by high-performance liquid chromatography with a diode-array detector and further confirmed by liquid chromatography-tandem mass spectrometry, whereas propionic acid was analysed using a gas chromatography-flame ionization detector and further confirmed by gas chromatography-mass spectrometry. Benzoic and propionic acid were found in 10.9% and 36.2%, respectively, of the samples. In contrast, sorbic acid was not found in any of the samples. The highest amounts of benzoic and propionic acid were found in perilla leaves (0.33?298 mg kg(?1)) and ginseng (<LOD?32.8 mg kg(?1)), respectively. The background concentration ranges of naturally occurring preservatives in vegetables determined in this study could be used for inspection services of standard criteria to address consumer complaints or trade disputes.

引用

页码：167 / 174

页数：8

共 26 条

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