中国豆豉中内源性苯甲酸本底值含量调查  

Investigation of the endogenous benzoic acid background content in Chinese Douchi

作　　者：颜瑛 管鹏 温怡柔 章明 徐亮 袁自强 张硕 万承波 YAN Ying;GUAN Peng;WEN Yirou;ZHANG Ming;XU Liang;YUAN Ziqiang;ZHANG Shuo;WAN Chengbo(Institute for Tesing of Industial Products of Jiangxi General Institute of Testing and Certification,Nanchang 330000)

机构地区：[1]江西省检验检测认证总院工业产品检验检测院,南昌330000

出　　处：《中国食品添加剂》2024年第12期203-208,共6页China Food Additives

基　　金：国家市场监督管理总局科技计划项目(2021MK059)。

摘　　要：从我国重庆、广东阳江、湖南浏阳、江西、四川成都等豆豉主产区采集各工艺阶段豆豉样本共161份,使用液相色谱仪按照国标方法进行苯甲酸的检测。结果发现:在69份豆豉成品中,苯甲酸含量平均值为9.16 mg/kg,92份各工艺阶段的豆豉中间品苯甲酸含量平均值为6.40 mg/kg。毛霉型豆豉苯甲酸含量明显高于曲霉型豆豉,不论是成品还是中间品。5个豆豉主产区中,苯甲酸含量有明显的地区差异,江西最高,其次为湖南,广东居中,四川和重庆相对较低。各工艺阶段采集的中间品检测结果显示,内源性苯甲酸在豆豉制曲阶段有检出,毛霉型豆豉随工艺阶段的增加其含量随之上升,曲霉型豆豉主要在制曲和发酵前10天产生。建议将29.1 mg/kg作为豆豉中苯甲酸限量值的参考,判定是否在生产过程中添加了苯甲酸添加剂。本研究为设定豆豉中苯甲酸合理的风险参考值提供科学依据,避免因本底含量“超标”造成误判。A total of 161 samples of Douchi were collected from major production areas in China,including Chongqing,Yangjiang in Guangdong,Liuyang in Hunan,Jiangxi,and Chengdu in Sichuan,covering various stages of the production process.The content of benzoic acid was measured using high-performance liquid chromatography in accordance with national standards.The results revealed that the average content of benzoic acid in 69finished Douchi samples was 9.16 mg/kg,while the average content in 92 intermediate products from various production stages was 6.40 mg/kg.The benzoic acid content in moldy Douchi was significantly higher than that in Aspergillus Douchi,regardless of whether in finished or intermediate products.There were significant regional differences in benzoic acid content among thefive major production areas,with Jiangxi showing the highest levels,followed by Hunan,Guangdong,whereas Sichuan and Chongqing had comparatively lower levels.Detection results for intermediate products collected at various stages indicated the presence of endogenous benzoic acid during the koji-making stage.In moldy Douchi,the content increased with the advancement of the production process,while in Aspergillus Douchi,it primarily occurred during the koji-making phase and thefirst ten days of fermentation.It was recommended to use 29.1 mg/kg as a reference limit for the allowable content of benzoic acid in Douchi to determine whether benzoic acid additives were included during production.This study provides a scientific basis for setting a reasonable risk reference value for benzoic acid in Douchi,helping to avoid misjudgments caused by exceeding the baseline content.

关 键 词：豆豉 苯甲酸 本底值 毛霉型 曲霉型 

分 类 号：TS207.3[轻工技术与工程—食品科学]