姬松茸干制品中苯甲酸天然本底研究  

Investigation on the Natural Background of Benzoic Acid in Dried Agaricus blazei

作　　者：曹雪 CAO Xue(Fujian Consumer Testing Technology Co.,Ltd.,Quanzhou 362000,China)

机构地区：[1]福建省国鼎检测技术有限公司,福建泉州362000

出　　处：《食品安全导刊》2024年第25期99-102,共4页China Food Safety Magazine

摘　　要：目的:分析检测姬松茸干制品中苯甲酸天然本底值,为科学有效监督苯甲酸使用情况及制定相关的国家或行业标准提供依据。方法:采集不同地区的姬松茸干制品50批次,依据《食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定》(GB 5009.28—2016)采用液相色谱法检测苯甲酸含量。结果:41批次姬松茸干制品检出苯甲酸,检测值在0.084~0.718 g·kg^(-1),平均值为0.408 g·kg^(-1)。结论:检出苯甲酸的姬松茸干制品在生产流通过程均未人为主动添加苯甲酸,证明了姬松茸干制品中存在天然苯甲酸。Objective:To analyze and detect the natural background value of benzoic acid in dried Agaricus blazei,so as to provide a basis for scientific and effective supervision of the use of benzoic acid and the formulation of relevant national or industry standards.Method:Fifty batches of dried Agaricus blazei from different regions were collected,and the benzoic acid content was detected by liquid chromatography according to the GB 5009.28—2016.Result:Benzoic acid was detected in 41 batches of dried Agaricus blazei,with the detection values ranging from 0.084 g·kg^(-1)to 0.718 g·kg^(-1),and the average value was 0.408 g·kg^(-1).Conclusion:The dried Agaricus blazei with benzoic acid detected were not artificially added with benzoic acid during the production and circulation process,which proved that natural benzoic acid existed in dried Agaricus blazei.

关 键 词：姬松茸干制品 苯甲酸 天然本底值 食品添加剂 高效液相色谱 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]