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1 8 6 Vol. 8 No Journal of Food Safety and Quality Jun., 2017 顾宇翔 *, 王丁林, 陈羽菲 (, ) 摘要 :,,,,, 0.5 g/kg, GB ( g/kg);,,,, 关键词 : ; ; ; ; ; Review on naturally contained food additives in food GU Yu-Xiang *, WANG Ding-Lin, CHEN Yu-Fei (Shanghai Institute of Quality Inspection and Technical Research, Shanghai , China) ABSTRACT: Many foods naturally contain food additives, such as benzoic acid, nitrate, sulfur dioxide, etc. However, at present, the background contents of these substances in food are still less. In this paper, the natural existence of benzoic acid, nitrate, nitrite, propionic acid and sulfur dioxide in food were introduced. The formation routine of these components and the content range of them in the food were also elaborated. Some fruits had high content of benzoic acid, for example, cranberries and plums contained about 0.5 g/kg of benzoic acid. It was close to the limit of GB National standards for food safety Standards for the use of food additives on benzoic acid (0.2~2.0 g/kg). Honey, fermented milk and other dairy products also contained benzoic acid. The content of nitrates in fruits and vegetables were much higher than nitrite, and the amount of nitrate naturally contained in some fruits and vegetables was more than the limit of government standard. Propionic acid and sulfur dioxide also naturally existed in many foods, such as fruits, wines and vinegar. With the further research of the background content of food additives in food, we will find more and more food additives naturally existed in food. Understanding these conditions will help to make a more scientific and accurate evaluation of food safety, which is conducive to more effective market regulation. KEY WORDS: naturally contained food additives; benzoic acid; nitrate; nitrite; propionic acid; sulfur dioxide * 通讯作者 :,,, guyuxiang1@sina.com *Corresponding author: GU Yu-Xiang, Senior Engineer, Shanghai Institute of Quality Inspection and Technical Research, No. 38l, Cangwu Road, Shanghai , China. guyuxiang1@sina.com

2 6, : 引言, [1] [2] [3],,,,, [4,5], GB [6],,,, ;, ;,, [7] ; [8],,,, 2 苯甲酸硝酸盐亚硝酸盐丙酸二氧化硫在食品中的存在情况 2.1 苯甲酸 GB [6],,,,, [9,10],, 3 [7] : ; ; [8,11,12],, 0.05%, 20%, mg/kg, ( g/kg) [13], 95% mg/kg [14],, GB [6], mg/kg, 39 mg/kg, [15-19], mg/kg; [17-19],,, mg/kg, 113 mg/kg, 5 h,,,, 8 96 mg/kg, 341 mg/kg, [19] ,,,,,,, [20], [21],,, [22] 160, 85%, 0 16 mg/kg,,, 2.2 亚硝酸盐和硝酸盐 GB

3 [6], mg/kg,,,,,, ;, [23], g,, [24] [25,26], ( 1 2), ; 1 mg/kg, GB [27] 400 mg/kg 4 mg/kg GB [28] 4 mg/kg, 600 mg/kg, 1200 mg/kg, 3000 mg/kg, 1 2, [25],,, [29] [32],, 表 2 Table 2 [30] 蔬菜中亚硝酸盐和硝酸盐的含量分布 Content of nitrate and nitrite in vegetables (mg/kg) [26] [26] 表 1 水果中硝酸盐和亚硝酸盐的含量 Table 1 Content of nitrate and nitrite in fruits (mg/kg) (mg/kg) [25] [25] 94.1 [25] 513 [26] [25] 50.1~ [25] [26] / 268 [26] / 399 [26] / 527 [26] / [26] 186 [31] [26] 5801 [26] 53.1 [26] 106 [31] 59.1 [26] 97.4 [31] 80.2 [31] 109 [26] 84.1 [26] 286 [26] / [26] 153 [31]

4 6, : 2315,,,,,,, [33], :, [34], 丙酸 [35], ( ) ph 6,, GB [6], g/kg :, [36],, [37,38],,, L- L- L- [39],,, ;,,, ; [40] 33,,, g/l, [41] 2 mg/kg, [42] g/l [43],,, 85.4 mg/l, mg/l [44],,,, 4 d 0.1 g/kg Lee [38] 11, 7, mg/l, 49.4 mg/l [45] 0.35%;, 0.68% 2.4 二氧化硫 GB [6], g/kg, [46],, ;,,,, [47,48], ;, [49-51], 300 mg/kg, 40 mg/kg,,,,, [52] 3 结论与展望,, 5,,,,, 参考文献 [1]. [J]., 2011, 5:

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Microsoft Word - 3098-3102 20150611007-蔡伟江-二校

Microsoft Word - 3098-3102 20150611007-蔡伟江-二校 6 8 Vol. 6 No. 8 2015 8 Journal of Food Safety and Quality Aug., 2015 蔡伟江 *, 邓鹏飞, 刘光兰, 李丹 (, 519040) 摘要 : 目的, 方法 (4.6 mm 250 mm, 5.0 μm) ; : : : =70: 16: 14(V:V:V),, : 1.0 ml/min; : 40 ; : 10