陕西红枣中苯甲酸的本底值分析

Analysis of the Background Value of Benzoic Acid in Shaanxi Jujube

摘要:

该研究通过对陕西产区146批次12个品种枣类进行苯甲酸含量的测定，研究了发育期、产地、品种、干燥方法对红枣苯甲酸含量的影响，研究结果表明：除去处于青枣期的冬枣外，其余所选红枣中均存在一定含量的内源性苯甲酸，其值通常在50 mg/kg以下，极少超过150 mg/kg。红枣中的内源性苯甲酸在枣类由青枣-半熟枣-成熟红枣-干枣的发育过程中均会形成，其含量随着红枣成熟度的增加而逐渐提高。红枣品种对红枣的苯甲酸本底值影响显著，产地对红枣的苯甲酸本底值影响不大，红枣的苯甲酸本底值随干燥温度的增加而升高。采集的红枣样品的苯甲酸含量符合正态分布，95%概率下置信区间最大值为104 mg/kg，该值可作为红枣中苯甲酸的本底限量值。在正常食用量的范围内，红枣中所含内源性苯甲酸的含量对人体的潜在影响要远低于食品添加剂使用标准中苯甲酸含量的影响。

Abstract:

In this study, the benzoic acid contents of 146 batches and 12 varieties of jujube grown in Shaanxi Province were measured, and the effects of development stage, origin, variety and drying method on the endogenous benzoic acid in jujube were investigated. The research results revealed that except for the winter jujube in the green stage, a certain amount of endogenous benzoic acid was found in the other selected jujubes, and its value was usually below 50 mg/kg, rarely exceeded 150 mg/kg. The endogenous benzoic acid in jujube was formed during the different development stages, from green jujube- half-ripe jujube-mature red jujube-dry jujube, and its content increased gradually with the increase of jujube maturity. The variety of jujube had a signigicant effect on the benzoic acid background value of jujube, and the origin had little effect on the benzoic acid background value of jujube. The benzoic acid background value of jujube increased with the increase of drying temperature. The benzoic acid content of the collected jujube samples conformed to the normal distribution, and the maximum confidence interval was 104 mg/kg under 95% probability. This value can be used as the background limit value of benzoic acid in jujube. Within the amount range of normal consumption, the potential impact of the endogenous benzoic acid contained in jujube on human body was much lower than that of benzoic acid at the level defined in the standard for food additive use.