بررسی غلظت بنزوات و سوربات در مواد غذایی مختلف در آذربایجان شرقی
محورهای موضوعی : میکروبیولوژی مواد غذایی
فردین جوانمردی
1
(دانشجوی کارشناسی ارشد علوم و صنایع غذایی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز، تبریز، ایران.)
میثم براتی
2
(دانشجوی کارشناسی ارشد تغذیه و رژیم درمانی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز، تبریز، ایران.)
محبوب نعمتی
3
(استاد گروه کنترل غذا و دارو، مرکز تحقیقات کاربردی دارویی، دانشکده داروسازی، دانشگاه علوم پزشکی تبریز، تبریز، ایران.)
سید رفیع عارف حسینی
4
(دانشیار گروه علوم و صنایع غذایی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز، تبریز، ایران.)
کلید واژه: بنزوات, روش میکرواستخراج مایع – مایع پ, سوربات, کروماتوگرافی مایع با کارایی با, مواد غذایی,
چکیده مقاله :
مقدمه: بنزوات و سوربات برای جلوگیری از رشد میکروارگانیسمها و برای افزایش ماندگاری مواد غذایی در اکثر محصولات غذایی استفادهمیشوند. هدف از این مطالعه ارزیابی وضعیت آلودگی نمونههای موادغذایی به این دو نگهدارنده باا تکنیا میکرواساتررا ماایع ماایعپرشی و کروماتوگرافی مایع با کارایی بالا بود. بنابراین در بین اقلام غذایی سعی شد که پرمصرفترین آنهاا، همنناین ماواد غاذایی کاهمصرف 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 15برای آنالیز بنزوات و سوربات انتراب شدند. برای آنالیز نمونههاا از روش )n= و نان صنعتی 9 )n= کی 15 ،)n= سس کناپ 15 ،)n=15میکرواستررا مایع مایع پرشی همراه با کروماتوگرافی مایع با کارایی بالا استفاده گردید. شرایط بهینهای که برای روش میکرواساتررامایع مایع پرشی به دست آمده بود شام : حجم نمونه 5 میلیلیتر(؛ حجم محلول استرراجی کلروفرم، 250 میکرولیتار(؛ حجام محلاولنمونه 4( بود. pH 0 گرم( و / 1 میلیلیتر(؛ مقدار نم به ازای هر 5 میلیلیتر حجم نمونه 75 / پرش شونده استون، 252 درصاد( شناسا ایی شاد. مقادار / 93 درصد( و سوربات در 60 نموناه 6 / یافتهها: از 114 ماده غذایی آنالیز شده بنزوات در 107 نمونه 80 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 1میلیلیتر قرار داشت. در بین نمونههای مواد غذایی؛ نمونههای نوشابه با مقدار بنزوات 1520 میکروگرم بر میلیلیتر و مقا دار ساوربات 230524 درصد نمونهها / 74 درصد نمونهها و مقدار سوربات در 9 / میکروگرم بر میلیلیتر بیشترین مقدار را دارا بودند. در مجموع مقدار بنزوات در 1بالاتر 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، شیرمجاز استاندارد ملی اما مقدار این دو نگهدارنده در نانهای صنعتی و کی ها کمتر از حد مجاز استاندارد ملی بودند.
Introduction: Benzoate and sorbate are used to prevent the growth of microorganisms and toincrease the shelf life of the food in general. The purpose of this study was to detect benzoateand sorbate in some food products using Dispersive Liquid Liquid Microextraction and HighPerformance Liquid Chromatography as well as to determine the extent of accordancebetween sorbate and benzoate contents in different foodstuffs with the permitted standardlevel.Materials and Methods: Eight types of food samples consisted of soft drinks (n=15), UltraHigh Temperature (UHT) milk (n=15), ketchup sauce (n=15), yoghurt drink (n=15), fruitjuice (n=15), tomato paste (n=15), cake (n=15) and bread (n=9) were analyzed based onDispersive Liquid- Liquid Microextraction method. Optimum conditions were determined asfollows: sample volume, 5ml; extraction solvent (chloroform) volume, 250μl; dispersersolvent (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 0.1to 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 examinedcontained upper level of benzoate and sorbate respectively than the permitted level ofNational standard. Among all the samples, soft drinks and yoghurt drink were found to havethe 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 thenational standard, while industrial breads and cake samples had lower concentrations of thesepreservatives.
Akbari-adergani, B., Eskandari, S. & Bahremand, N. (2013). Determination of Sodium Benzoate and Potassium Sorbate in “Doogh” Samples in Post Market Surveillance in Iran 2012. Journal of Chemical Health Risks, 3(1), 65-71.
Aydin, Y., Sait, E., Abdurrahman, S. & Hamamci, C. (2012). High-Performance Liquid Chromatography Analysis and Assessment of Benzoic Acid in Yogurt, Ayran, and Cheese in Turkey. Food Analytical Methods, 5, 591-595.
Bahremand, N. & Eskandari, S. (2013). Determination of Potassium Sorbate and Sodium Benzoate in "Doogh" by HPLC and Comparison with Spectrophotometry. International Journal of Bio-Inorganic Hybrid Nanomaterials, 2, 429-435.
Chen, Q. C. & Wang, J. (2001). Simultaneous determination of artificial sweeteners,
preservatives, caffeine, theobromine and theophylline in food and pharmaceutical preparations by ion chromatography. Journal of Chromatography A, 937, 57-64.
Costa, A. C., Da silva P. L., Tavares, M. F. & Micke, G. A. (2008). Determination of sorbate and benzoate in beverage samples by capillary electrophoresis—Optimization of the method with inspection of ionic mobilities. Journal of Chromatography A, 1204, 123-127.
Deman, J. M. (1999). Principles of food chemistry. 2 nd ed. Springer; 250-261.
Dong, C., Mei, Y. & Chen, L. (2006). Simultaneous determination of sorbic and benzoic acids in food dressing by headspace solid-phase microextraction and gas chromatography. Journal of Chromatography A, 1117, 109-114.
Dong, C. & Wang, W. (2006). Headspace solid-phase microextraction applied to the simultaneous determination of sorbic and benzoic acids in beverages. Analytical Chimical Acta, 562, 23-29.
Esfandiari, Z., Badiey, M., Mahmoodian, P., Sarhang, R., Yazdani, E. & Mirlohi, M. (2013). Simultaneous Determination of Sodium Benzoate, Potassium Sor? bate and Natamycin Content in Iranian Yoghurt Drink (Doogh) and the Associated Risk of Their Intake through Doogh Consumption. Iranian Journal of Public Health, 42, 915-920.
Ferreira, I. M., Mendes, E., Brito, P. & Ferreira, M. A. (2000). Simultaneous determination of benzoic and sorbic acids in quince jam by HPLC. Food Research International, 33, 113-117.
Garcı́a, I., Ortiz, MC., Sarabia, L., Vilches, C. & Gredilla, E. (2003). Advances in methodology for the validation of methods according to the International Organization for Standardization: Application to the determination of benzoic and sorbic acids in soft drinks by high-performance liquid chromatography. Journal of Chromatography A, 992, 11-27.
Gonzalez, M., Gallego, M. & Valcarcel, M. (1998). Simultaneous gas chromatographic determination of food preservatives following solid-phase extraction. Journal of Chromatography A, 823, 321-329.
HE, F. Y., YU, H., YIN, T. T. & ZHU, Z. F. (2010). Rapid programmed temperature gas chromatography for simultaneous determination of six common preservatives in vinegar sample. Journal of China Condiment, 6, 21-28.
Jay, J. M., Loessner, M. J. & Golden, D. A. (2005). Modern food microbiology, 7 th ed. Springer; 301-306.
Kakemoto, M. (1992). Simultaneous determination of sorbic acid, dehydroacetic acid and benzoic acid by gas chromatography-mass spectrometry. Journal of Chromatography A, 594, 253-257.
Kamankesh, M., Mohammadi, A., Modarres Tehrani, Z., Ferdowsi, R. & Hosseini, H. (2013). Dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for determination of benzoate and sorbate in yogurt drinks and method optimization by central composite design. Talanta, 109, 46-51.
Khosroukhavar, R., Sadeghzadeh, N., Amini, M., Ghazi Khansari, M., Haji, A., Ejtemaeimehr, S. (2010). Simultaneous determination of preservatives (sodium benzoate and potassium sorbate) in soft drinks and herbal extracts using high-performance liquid chromatography (HPLC). Journal of Medicinal Plants, 35, 80-87.
Kokya, T., Farhadi, K. & Kalhori, A. (2012). Optimized Dispersive Liquid–Liquid Microextraction and Determination of Sorbic Acid and Benzoic Acid in Beverage Samples by Gas Chromatography. Food Analytical Methods, 5, 351-358.
Kritsunankul, O. & Jakmunee, J. (2011). Simultaneous determination of some food additives in soft drinks and other liquid foods by flow injection on-line dialysis coupled to high performance liquid chromatography. Talanta, 84, 1342-1349.
Ling, D. S., Xie, H. Y., He, Y. Z., Gan, W. E. & Gao, Y. (2010). Determination of preservatives by integrative coupling method of headspace liquid-phase microextraction and capillary zone electrophoresis. Journal of Chromatography A, 1217, 7807-7811.
Lino, C. M. & Pena, A. (2010). Occurrence of caffeine, saccharin, benzoic acid and sorbic acid in soft drinks and nectars in Portugal and subsequent exposure assessment. Food Chemistry, 121, 503-508.
Lozano, V. A., Camiña, J. M., Boeris, M. S. & Marchevsky, E. J. (2007). Simultaneous determination of sorbic and benzoic acids in commercial juices using the PLS-2 multivariate calibration method and validation by high performance liquid chromatography. Talanta, 73, 282-286.
Marjan, M., Zahra, S., Gholamreza, D. & Katayoun, J. (2011). A Comparison between UV Spectrophotometer and High-performance Liquid Chromatography Method for the Analysis of Sodium Benzoate and Potassium Sorbate in Food Products. Food Analitical Methods, 4, 150–154.
Mohammad, G., Zinelabidine, B., Zahra, M., Laleh, K., Mohammad, E. Z. & Abedi, S. (2013). Validation Method and Determination of Potassium Sorbat in Dough with HPLC. Journal Mazandaran University Medical Sciences, 24, 37-44. [In Persian, English abstract]
Morales, M., Morante, S., Escarpa, A., Gonzalez, M., Reviejo, A. & Pingarron, J. (2002). Design of a composite amperometric enzyme electrode for the control of the benzoic acid content in food. Talanta, 57, 1189-1198.
Mota, F. J. M., Ferreira, I. L. V., Cunha, S. C., Beatriz, M. & Oliveira, P. P. (2003). Optimisation of extraction procedures for analysis of benzoic and sorbic acids in foodstuffs. Food Chemistry, 82, 469-473.
Nour, V., Trandafir, I. & Ionica, M. (2009). simultaneous determination of sorbic and benzoic acids in tomato sauce and ketchup using high-performance liquid chromatography. Food Sicence and Technology, 10, 157-162.
Ochiai, N., Sasamoto, K., Takino, M., Yamashita, S., Daishima, S., Heiden, A. C. & Hoffmann, A. (2002). Simultaneous determination of preservatives in beverages, vinegar, aqueous sauces, and quasi-drug drinks by stir-bar sorptive extraction (SBSE) and thermal desorption GC–MS. Analytical and Bioanalytical Chemistry, 373, 56-63.
Organization, WHO. (2000). Benzoic acid and sodium benzoate: concise International chemical assessment document, 26. WHO: Geneva.
Pan, Z., Wang, L., Mo, W., Wang, C., Hu, W. & Zhang, J. (2005). Determination of benzoic acid in soft drinks by gas chromatography with on-line pyrolytic methylation technique. Analytical chimical acta, 545, 218-223.
Pylypiw, H. M. & Grether, M. T. (2000). Rapid high-performance liquid chromatography method for the analysis of sodium benzoate and potassium sorbate in foods. Journal of Chromatography A, 883, 299-304.
Qi, P., Hong, H., Liang, X. & Liu, D. (2009). Assessment of benzoic acid levels in milk in China. Food Control, 20, 414-418.
Saad, B., Bari, M. F., Saleh, M. I., Ahmad, K. & Talib, M. K. M. (2005). Simultaneous determination of preservatives (benzoic acid, sorbic acid, methylparaben and propylparaben) in foodstuffs using high-performance liquid chromatography. Journal of Chromatography A, 1073, 393-397.
Sariri, R. & Ghafouri, H. (2010). High Performance Liquid Chromatography for Determination of sodium benzoate as a preservative in Food products. Journal of Biological Sciences of Lahijan, 4(4), 37-45.
Sieber, R., Bütikofer, U. & Bosset, J. O. (1995). Benzoic acid as a natural compound in cultured dairy products and cheese. International Dairy Journal, 5, 227-246.
Tang, Y. & Wu, M. (2005). A quick method for the simultaneous determination of ascorbic acid and sorbic acid in fruit juices by capillary zone electrophoresis. Talanta, 65, 794-798.
Tang, Y. & Wu, M. (2007). The simultaneous separation and determination of five organic acids in food by capillary electrophoresis. Food Chemistry, 103, 243-248.
Techakriengkrai, I. & Surakarnkul, R. (2007). Analysis of benzoic acid and sorbic acid in Thai rice wines and distillates by solid-phase sorbent extraction and high-performance liquid chromatography. Journal of Food Composition and Analysis, 20, 220-225.
Tfouni, S. A. V. & Toledo, M. C. F. (2002). Determination of benzoic and sorbic acids in Brazilian food. Food Control, 13, 117-123.
Thomassin, M., Cavalli, E., Guillaume, Y. & Guinchard, C. (1997). Comparison of quantitative high performance thin layer chromatography and the high performance liquid chromatography of parabens. Journal of pharmaceutical and biomedical analysis, 15, 831-838.
Ulca, P., Atamer, B., Keskin, M. & Senyuva, H. Z. (2013). Sorbate and benzoate in Turkish retail foodstuffs. Food Additives & Contaminants: Part B, 6, 209-213.
Vesal, H., Mortazavian, A., Mohammadi, A. & Esmaeili, S. (2013). Potassium sorbate and sodium benzoate levels in doogh samples consumed by the Tehran market measured using high performance liquid chromatography. Iranian Journal of Nutrition Sciences & Food Technology, 8(2), 181-190.
Wen, Y., Wang, Y. & Feng, Y. Q. (2007). A simple and rapid method for simultaneous determination of benzoic and sorbic acids in food using in-tube solid-phase microextraction coupled with high-performance liquid chromatography. Analytical and Bioanalytical Chemistry, 388, 1779-1787.
Zamani, M. F., Esmaeili, A. F., Moradi-khatoonabadi, Z., Shaneshin, M., Torabi, P., Shams Ardekani, M. & Hajimahmoodi, M. (2014). Sodium benzoate and potassium sorbate preservatives in Iranian doogh. Food Additives & Contaminants: Part B, 7(2), 115-119
.