بررسی غلظت بنزوات و سوربات در مواد غذایی مختلف در آذربایجان شرقی

نوع مقاله : مقاله علمی - پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد علوم و صنایع غذایی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز، تبریز، ایران.

2 دانشجوی کارشناسی ارشد تغذیه و رژیم درمانی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز، تبریز، ایران.

3 استاد گروه کنترل غذا و دارو، مرکز تحقیقات کاربردی دارویی، دانشکده داروسازی، دانشگاه علوم پزشکی تبریز، تبریز، ایران.

4 دانشیار گروه علوم و صنایع غذایی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز، تبریز، ایران.

چکیده

مقدمه: بنزوات و سوربات برای جلوگیری از رشد میکروارگانیسمها و برای افزایش ماندگاری مواد غذایی در اکثر محصولات غذایی استفاده
میشوند. هدف از این مطالعه ارزیابی وضعیت آلودگی نمونههای موادغذایی به این دو نگهدارنده باا تکنیا میکرواساتررا ماایع – ماایع
پرشی و کروماتوگرافی مایع با کارایی بالا بود. بنابراین در بین اقلام غذایی سعی شد که پرمصرفترین آنهاا، همنناین ماواد غاذایی کاه
مصرف بنزوات و سوربات در آنها هم مجاز و هم غیرمجاز میباشند انتراب شوند.
رب گوجاه فرنگای ،)n=15 UHT شایر ،)n= دوغ 15 ،)n= آبمیاوه 15 ،)n= مواد و روشها: هشت نوع ماده غذایی شاام نوشاابه 15
برای آنالیز بنزوات و سوربات انتراب شدند. برای آنالیز نمونههاا از روش )n= و نان صنعتی 9 )n= کی 15 ،)n= سس کناپ 15 ،)n=15
میکرواستررا مایع – مایع پرشی همراه با کروماتوگرافی مایع با کارایی بالا استفاده گردید. شرایط بهینهای که برای روش میکرواساتررا
مایع – مایع پرشی به دست آمده بود شام : حجم نمونه 5 میلیلیتر(؛ حجم محلول استرراجی کلروفرم، 250 میکرولیتار(؛ حجام محلاول
نمونه 4( بود. pH 0 گرم( و / 1 میلیلیتر(؛ مقدار نم به ازای هر 5 میلیلیتر حجم نمونه 75 / پرش شونده استون، 2
52 درصاد( شناسا ایی شاد. مقادار / 93 درصد( و سوربات در 60 نموناه 6 / یافتهها: از 114 ماده غذایی آنالیز شده بنزوات در 107 نمونه 8
0 میلای گارم در /08- 0 تا 1520 میکروگرم بر میلیلیتر متغیر بود و مقدار سوربات هام در دامناه 2305 / بنزوات در نمونهها از مقدار کمتر از 1
میلیلیتر قرار داشت. در بین نمونههای مواد غذایی؛ نمونههای نوشابه با مقدار بنزوات 1520 میکروگرم بر میلیلیتر و مقا دار ساوربات 2305
24 درصد نمونهها / 74 درصد نمونهها و مقدار سوربات در 9 / میکروگرم بر میلیلیتر بیشترین مقدار را دارا بودند. در مجموع مقدار بنزوات در 1
بالاتر از حد مجاز برای این دو نگهدارنده در استاندارد ملی بودند، که در این میان نمونههای نوشابه و دوغ بیشترین درصد تقلبات را داشتند.
رب گوجهفرنگی و سس کناپ بیشتر از حد ،UHT نتیجهگیری: به طور کلی مقدار سوربات و بنزوات در نوشابهها، دوغها، آبمیوهها، شیر
مجاز استاندارد ملی اما مقدار این دو نگهدارنده در نانهای صنعتی و کی ها کمتر از حد مجاز استاندارد ملی بودند.

کلیدواژه‌ها


عنوان مقاله [English]

A survey of Benzoate and Sorbate Concentrations in Different Foods in the Eastern Azerbaijan

نویسندگان [English]

  • F. Javanmardi 1
  • M. Barati 2
  • M. Nemati 3
  • S. R. Aref Hosseini 4
چکیده [English]

Introduction: Benzoate and sorbate are used to prevent the growth of microorganisms and to
increase the shelf life of the food in general. The purpose of this study was to detect benzoate
and sorbate in some food products using Dispersive Liquid Liquid Microextraction and High
Performance Liquid Chromatography as well as to determine the extent of accordance
between sorbate and benzoate contents in different foodstuffs with the permitted standard
level.
Materials and Methods: Eight types of food samples consisted of soft drinks (n=15), Ultra
High Temperature (UHT) milk (n=15), ketchup sauce (n=15), yoghurt drink (n=15), fruit
juice (n=15), tomato paste (n=15), cake (n=15) and bread (n=9) were analyzed based on
Dispersive Liquid- Liquid Microextraction method. Optimum conditions were determined as
follows: sample volume, 5ml; extraction solvent (chloroform) volume, 250μl; disperser
solvent (acetone) volume, 1.2ml; NaCl amount, 0.75 g/5 ml at pH of 4.
Results: Benzoic acid was detected in 107 (93.8%) of the samples ranged from less than 0.1
to 1520 μg/mL and sorbic acid in 60 (52.6%) of the samples ranged from 0.08 to 2305 μg/mL.
Among all the food samples, soft drinks indicated the highest concentrations of benzoate
(1520 μg/mL) and sorbate (2305 μg/mL). 74.1% and 24.9% of food samples examined
contained upper level of benzoate and sorbate respectively than the permitted level of
National standard. Among all the samples, soft drinks and yoghurt drink were found to have
the highest concentrations in this respect.
Conclusion: In general, sorbate and benzoate contents of soft drink, yoghurt drink, fruit juice,
UHT milk, tomato paste and ketchup sauce were exceeded the amounts defined by the
national standard, while industrial breads and cake samples had lower concentrations of these
preservatives.

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