栀子黄色素中内源性苯甲酸本底含量调查与溯源分析  

Investigation and source analysis of endogenous benzoic acid in gardenia yellow pigment

作　　者：齐原 徐晨 李贞 田伏锦 张慧 QI Yuan;XU Chen;LI Zhen;TIAN Fujin;ZHANG Hui(China Food Additives&Ingredients Association,Beijing 100020)

机构地区：[1]中国食品添加剂和配料协会,北京100020

出　　处：《中国食品添加剂》2023年第6期16-20,共5页China Food Additives

摘　　要：栀子黄色素是一种重要的天然食用着色剂,应用广泛,其产品中含有一定量的苯甲酸。为了研究栀子黄色素中苯甲酸的来源及其本底含量,本文通过研究栀子黄色素的原料栀子鲜果、加工过程中各阶段中间产品、产品辅料和加工助剂、栀子黄色素终产品中的苯甲酸含量,确定出栀子黄色素产品中的苯甲酸为内源性本底天然苯甲酸;通过对栀子黄色素进行了放射性(C14)天然属性的鉴别,确定栀子黄色素中的苯甲酸为天然属性,无人为外加的化学合成苯甲酸。我国目前栀子黄色素产品中所含的内源性天然苯甲酸含量均在1.28~56.2 mg/kg范围,低于化学合成苯甲酸防腐剂在食品中最大使用量,范围为200~2000 mg/kg(以苯甲酸计),安全性更高,无食用风险。Gardenia yellow pigment is an important natural food colorant and widely used,its products contain a certain amount of benzoic acid.In order to study the source and background content of benzoic acid in gardenia yellow pigment,this paper determined that the benzoic acid in gardenia yellow pigment products was the endogenous background natural benzoic acid by studying the raw material of gardenia yellow pigment fresh fruit,intermediate products,product accessories and processing AIDS in each stage of processing,and the content of benzoic acid in gardenia yellow pigment final products.Through the identification of natural properties of C14 of gardenia yellow pigment,benzoic acid in gardenia yellow pigment was identified as natural properties,and there was no artificial chemical synthesis of benzoic acid.At present,the content of endogenous natural benzoic acid in gardenia yellow vegetable products in China ranges from 1.28 to 56.2 mg/kg,which is lower than the maximum use of chemical synthetic benzoic acid preservatives in food,the range is 200~2000 mg/kg(based on benzoic acid),which is safer and has no edible risk.

关 键 词：栀子黄色素 苯甲酸 内源性 食品安全 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS207.3[轻工技术与工程—食品科学与工程]