Analysis of the Background Value of Benzoic Acid in Shaanxi Jujube
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
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.
