بررسی غلظت بنزوات و سوربات در مواد غذایی مختلف در آذربایجان شرقی
محورهای موضوعی : میکروبیولوژی مواد غذاییفردین جوانمردی 1 , میثم براتی 2 , محبوب نعمتی 3 , سید رفیع عارف حسینی 4
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.
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.
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