بررسی ویژگی‌های شیمیایی و میزان سوربات پتاسیم و بنزوات سدیم در دوغ‌های صنعتی مصرفی شیراز
محورهای موضوعی :
علوم و صنایع غذایی
مریم عباس والی
1
,
حامد طالب نجف‌آبادی
2
,
عزیزالله فلاح مهرجردی
3
1 - استادیار گروه بهداشت و کنترل کیفیت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، ایران
2 - دانش‌آموخته کارشناسی‌ارشد بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، ایران
3 - دانشیار گروه بهداشت و کنترل کیفیت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، ایران
تاریخ دریافت : 1395/02/18
تاریخ پذیرش : 1395/11/23
تاریخ انتشار : 1396/09/01
کلید واژه:
شیراز,
بنزوات سدیم,
سوربات پتاسیم,
دوغ,
چکیده مقاله :
دوغ یک فرآورده تخمیری شیر است و به‌عنوان یک نوشیدنی ملی ایرانی محسوب می‌شود. این پژوهش با هدف اندازه گیری میزان دو نگه‌دارنده شیمیایی بنزوات سدیم و سوربات پتاسیم و همچنین اندازه‌گیری ویژگی‌های شیمیایی شامل میزان pH، ماده خشک بدون چربی (SNF)، چربی و نمک در 61 نمونه دوغ صنعتی از 16 کارخانه متفاوت و زمان های متفاوت تولید، موجود در بازار شیراز انجام شد. میانگین غلظت سوربات پتاسیم و بنزوات سدیم در نمونه‌ها به‌ترتیب 84/31 و 83/31 میلی‌گرم در کیلوگرم بود. ازآن‌جایی‌که مطابق استاندارد ملی ایران در دوغ نباید هیچ گونه نگه‌دارنده‌ای اضافه شود از نظر وجود نگه‌دارنده‌های سوربات پتاسیم و بنزوات سدیم به‌ترتیب 8/73 و 3/85 درصد از نمونه ها غیراستاندارد بودند. از نظر میزان pH و SNF 100 درصد، نمک، 1/95 درصد و چربی، 5/70 درصد نمونه های دوغ طبق استاندارد ملی ایران بودند. در این مطالعه 5/11 درصد نمونه‌ها فقط حاوی سوربات پتاسیم و 23 درصد فقط حاوی بنزوات سدیم بودند و 3/62 درصد حاوی هردو نگه‌دارنده بودند. بین مدت‌زمان ماندگاری و مقدار بنزوات سدیم نمونه ها همبستگی معنی دار وجود نداشت. اما بین مدت‌زمان ماندگاری و مقدار سوربات پتاسیم نمونه‌ها همبستگی معنی دار بود (001/0p=، 37/0r =). نتایج این مطالعه نشان داد که باوجود قوانین موجود در استاندارد ملی ایران از این نگه‌دارنده‌ها که سلامت مصرف کننده را به خطر می‌اندازند در تولید این فرآورده مهم تخمیری شیر استفاده می‌گردد.
چکیده انگلیسی:
This study was conducted to determine the quantity of sodium benzoate and potassium sorbate in 61 industrial dough samples (16 different brands with a different production date) in Shiraz market. Moreover, chemical characteristics of the samples (pH, SNF, fat and salt content) were determined. The mean concentrations of potassium sorbate and sodium benzoate were 31.84 and 31.83 mg/kg, respectively. Based on Iranian National Standard (No 2453), none of these preservatives are permitted to be used in the dough. According to the results, 73.8% and 85.3% of the samples contained potassium sorbate and sodium benzoate, respectively and consequently inappropriate for consumption. Moreover, pH, salt, fat and SNF contents in 100%, 95.1%, 70.5% and 100% of the samples were found in the acceptable limit, respectively. Among the samples, 11.5% had potassium sorbate and 23% had sodium benzoate, and 62.3% contained both of the preservatives. There was no significant correlation between the concentration of sodium benzoate and the shelf life of the samples. However, there was a significant correlation between the concentration of potassium sorbate and the shelf life (r= 0.37, p= 0.001). Despite the Iranian National Standard legislation, presence of these chemical preservatives in dough could be a public health concern.
منابع و مأخذ:
· Bahremand, N. and 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(3): 429-435.
· Esfandiari, Z., Badiey, M., Mahmoodian, P., Sarhangpour, R., Yazdani, E. and Mirlohi, M. (2013). Simultaneous determination of sodium benzoate, potassium sorbate and natamycin content in Iranian yoghurt drink (doogh) and the associated risk of their intake through doogh consumption. Iranian Journal of Public Health, 42(8): 915-920.
· Gholipour, M., Babai, Z., Mohammadi, Z., Karimzadeh, L., Esfahani Zadeh, M.H. and Abedi S. (2014). Validation method and determination of potassium sorbat in dough with HPLC. Journal of Mazandaran University of Medical Sciences, 24(109): 37-44. [In Persian]
· Hajimahmoudi, M., Zamani Mazdeh, F., Yahyapour, G.H. and Moradi Khatoonabadi, Z.H. (2013). Determination of natamycin, sodium benzoate and potassium sorbat in doogh and milk with HPLC-UV. 21st National Congress of Food Science and Technology, 28-30 October, Shiraz University. [In Persian]
· Institute of Standards and Industrial Research of Iran. (1970). Determination of milk dry matter. First Edition, ISIRI No. 637. [In Persian]
· Institute of Standards and Industrial Research of Iran. (1999). Determination of sorbic acid and potassuim sorbate in food. First Edition, ISIRI No. 4825. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2006). Milk – and milk products – Determination of titrable acidity and pH value – Test method. 1st. Edition, ISIRI No. 2852. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2007). Butter - Determination of salt content- Test method. 1st.revision, ISIRI No. 694. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). Doogh – Specifications and test method. 2nd Revision, ISIRI No. 2453. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). Fruits, vegetables and derived products - Determination of benzoic acid content – Spectrophotometric method. 1st Revision, ISIRI No. 3630. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2010). Milk - Determination of fat content. 3th Edition, ISIRI No. 384. [In Persian]
· Mahboubifar, M., Sobhani, Z., Dehghanzadeh, G.H. and Javidnia, K. (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 Analytical Methods, 4: 150–154.
· Mojahedi Jahromi, S., Parastan, R., Daroogheh, F., Ranjbar M. (2013). Determination of potassium sorbat and sodium benzoate in different brands of mayonnaise with HPLC and comparison with spectrophotometry. 21st National Congress of Food Science and Technology, 28-30 October, Shiraz University. [In Persian]
· Mortazavi, S.A., Motamedzadegan, A., Alami, M. and Gohari Ardebili, A. (2003). Modern Food Microbiology (6th Edition), University of Mashhad Publication, pp. 4-9. [In Persian]
· Qi, P., Hong, H., Liang, X.Y. and Liu, D.H.) 2009). Assessment of benzoic acid levels in milk in China. Food Control, 20(4): 414-418.
· Vesal, H., Mortazavian, A.M., Mohammadi, A.R. and 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. [In Persian]
· Zamani Mazdeh, F., Esmaeili Aftabdari, F., Moradi-Khatoonabadi, Z., Shaneshin, M., Torabi, P., Shams Ardekani, M.R. et al. (2014). Sodium benzoate and potassium sorbate preservatives in Iranian doogh. Food Additives & Contaminants: Part B, 7(2): 115–119.
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· Bahremand, N. and 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(3): 429-435.
· Esfandiari, Z., Badiey, M., Mahmoodian, P., Sarhangpour, R., Yazdani, E. and Mirlohi, M. (2013). Simultaneous determination of sodium benzoate, potassium sorbate and natamycin content in Iranian yoghurt drink (doogh) and the associated risk of their intake through doogh consumption. Iranian Journal of Public Health, 42(8): 915-920.
· Gholipour, M., Babai, Z., Mohammadi, Z., Karimzadeh, L., Esfahani Zadeh, M.H. and Abedi S. (2014). Validation method and determination of potassium sorbat in dough with HPLC. Journal of Mazandaran University of Medical Sciences, 24(109): 37-44. [In Persian]
· Hajimahmoudi, M., Zamani Mazdeh, F., Yahyapour, G.H. and Moradi Khatoonabadi, Z.H. (2013). Determination of natamycin, sodium benzoate and potassium sorbat in doogh and milk with HPLC-UV. 21st National Congress of Food Science and Technology, 28-30 October, Shiraz University. [In Persian]
· Institute of Standards and Industrial Research of Iran. (1970). Determination of milk dry matter. First Edition, ISIRI No. 637. [In Persian]
· Institute of Standards and Industrial Research of Iran. (1999). Determination of sorbic acid and potassuim sorbate in food. First Edition, ISIRI No. 4825. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2006). Milk – and milk products – Determination of titrable acidity and pH value – Test method. 1st. Edition, ISIRI No. 2852. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2007). Butter - Determination of salt content- Test method. 1st.revision, ISIRI No. 694. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). Doogh – Specifications and test method. 2nd Revision, ISIRI No. 2453. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). Fruits, vegetables and derived products - Determination of benzoic acid content – Spectrophotometric method. 1st Revision, ISIRI No. 3630. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2010). Milk - Determination of fat content. 3th Edition, ISIRI No. 384. [In Persian]
· Mahboubifar, M., Sobhani, Z., Dehghanzadeh, G.H. and Javidnia, K. (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 Analytical Methods, 4: 150–154.
· Mojahedi Jahromi, S., Parastan, R., Daroogheh, F., Ranjbar M. (2013). Determination of potassium sorbat and sodium benzoate in different brands of mayonnaise with HPLC and comparison with spectrophotometry. 21st National Congress of Food Science and Technology, 28-30 October, Shiraz University. [In Persian]
· Mortazavi, S.A., Motamedzadegan, A., Alami, M. and Gohari Ardebili, A. (2003). Modern Food Microbiology (6th Edition), University of Mashhad Publication, pp. 4-9. [In Persian]
· Qi, P., Hong, H., Liang, X.Y. and Liu, D.H.) 2009). Assessment of benzoic acid levels in milk in China. Food Control, 20(4): 414-418.
· Vesal, H., Mortazavian, A.M., Mohammadi, A.R. and 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. [In Persian]
· Zamani Mazdeh, F., Esmaeili Aftabdari, F., Moradi-Khatoonabadi, Z., Shaneshin, M., Torabi, P., Shams Ardekani, M.R. et al. (2014). Sodium benzoate and potassium sorbate preservatives in Iranian doogh. Food Additives & Contaminants: Part B, 7(2): 115–119.
