红枣中天然苯甲酸的溯源分析及本底调查  

Resource analysis and background investigation of natural benzoic acid in red jujube

作　　者：巩志国[1] 苏敏[1] 宋姣[1] 伍新宇[2] GONG Zhi-guo SU Min SONG Jiao WU Xin-yu(Xinjiang Entry-Exit Inspection and Quarantine Bureau, Urumqi 830063 Xinjiang Academy of Agricultural Sciences in Gardening, Urumqi 830043)

机构地区：[1]新疆出入境检验检疫局,乌鲁木齐830063 [2]新疆农业科学院园艺作物研究所,乌鲁木齐830043

出　　处：《食品科技》2017年第9期290-293,共4页Food Science and Technology

基　　金：国家质量监督检验检疫总局科技计划项目(2015IK288)

摘　　要：苯甲酸(苯甲酸盐)天然存在于多种植物(浆果、香料和核果)及发酵食品中,植物中的苯甲酸及其衍生物是植物生长过程中的次级代谢产物。红枣中就含有天然苯甲酸。使用3种不同品牌的色谱柱,在相同的色谱条件下,红枣样品均呈现出与苯甲酸标准品相同的保留时间和紫外吸收光谱图,证实了红枣中天然苯甲酸的存在。通过对新疆主产区主栽的红枣品种生长过程中的苯甲酸含量进行分析,表明天然苯甲酸的生成时期为红枣果实生育期,并随着果实成熟而逐渐增加。通过对全国3个主产区共122批干制红枣样品进行检测,初步明确了红枣中天然苯甲酸的本底值范围,含量普遍小于0.15 g/kg。为制订或修订红枣中苯甲酸含量相关标准提供了重要依据。Benzoic acid （benzoic acid salt） natural in many plants （berries, spice and stone fruit） and fermented foods, benzoic acid and its derivatives in plants is a secondary metabolites in plant growth process. The red jujube contains natural benzoic acid. In this paper, using three different brands of chromatographic column, under the same chromatographic conditions, the red jujube samples presented with benzoic acid standard products of the same retention time and UV absorption spectra, confirmed the existence of natural benzoic acid in jujube. Experiments show that the generation of natural benzoic acid is red jujube fruit growth period, and the benzoic acid content could increase gradually in fruit maturation, according to analysis on the content of benzoic acid in red jujube from Xinjiang main producing area. Based on the three main producting area 122 batch dried jujube samples for testing, preliminary has been clear about the natural background value scope of benzoic acid in red jujube, content is less than 0.15 g/ kg. This paper provide an important basis for formulating or amend the standards of benzoic acid content red jujube.

关 键 词：红枣 天然苯甲酸 溯源分析 本底值 

分 类 号：TS207.3[轻工技术与工程—食品科学]