Method for detecting exogenous benzoic acid in raw milk

A technology of fresh milk and benzoic acid, which is applied in the direction of testing food, dairy products, material inspection products, etc., to achieve the effect of simplifying the judgment procedure

Active Publication Date: 2016-04-06
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the report of the World Health Organization, benzoic acid exists in many animals and plants in nature, that is, benzoic acid is a natural component in food (including milk). However, existing methods can only measure the content of benzoic acid in products and determine the content of related products. Whether the content of benzoic acid complies with the provisions of GB2760, but it cannot be judged whether the benzoic acid in the product comes from the product itself or is added from an external source, especially the national standard for dairy products does not have a content requirement for benzoic acid. Therefore, the establishment of raw milk The detection technology of benzoic acid added in Chinese and foreign sources is a research focus in the field of fresh milk safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Determination of δ of casein and benzoic acid in fresh milk A, B, C respectively 13 C value, the results are shown in Table 1.

[0019] Table 1 fresh milk δ 13 C value determination result

[0020] fresh milk

[0021] It can be seen from Table 1 that the three fresh milk samples do not contain exogenously added benzoic acid, but the internal benzoic acid δ 13 The C value is not constant, so the δ of benzoic acid naturally present in milk cannot be set 13 C value distribution range. According to the natural fractionation theory of stable isotopes, two substances with the same source or precursor have certain regular relations in the distribution characteristics of their stable isotopes. Delta of control casein 13 From the C value, it can be found that the two present a good linear positive correlation, so as to obtain the benzoic acid and casein δ that exist in milk itself. 13 The relationship between C:

[0022] δ 13 C 苯甲酸 =4.3185*δ 13 C 酪蛋白 +44....

Embodiment 2

[0028] Determination of δ of casein and benzoic acid in 5 samples of raw milk a, b, c, d and e 13 C value (the experiment is carried out on 3 samples of each sample to be tested, and the results are averaged, wherein 25%, 50% and 75% of sodium benzoate are added according to its benzoic acid content in samples c, d and e respectively).

[0029] The differences between the measured results and the results calculated according to the formula in Example 1 are 0.51‰(a), 0.48‰(b), 1.35‰(c), 2.62‰(d) and 3.53‰(e). Thus, according to the method of the present invention, it can be determined that samples a and b do not contain exogenously added benzoic acid, while samples c, d and e contain exogenous benzoic acid, which is completely consistent with the actual situation.

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Abstract

The invention relates to an isotope detection method of exogenous benzoic acid in raw milk, specifically to a technology for detecting adulteration in food on the basis of a stable isotope technique. According to natural fractionation characteristic of stable carbon isotope and principle of metabolic process, the method for detecting exogenous benzoic acid in raw milk is established. By measuring major constituents in raw milk and stable carbon isotope composition of benzoic acid, a relation model of benzoic acid naturally existing in raw milk and carbon isotope composition of casein is established, and judgment is carried out according to the relation of delta 13C values of benzoic acid and casein in a sample. The technology is accurate and reliable and can be used in rapid detection of exogenous benzoic acid in raw milk.

Description

Technical field: [0001] The invention relates to a method for detecting exogenously added benzoic acid (sodium benzoate is calculated as benzoic acid) in fresh milk. It belongs to the applied research field of stable isotope technology, specifically according to the δ of raw milk itself 13 C feature to judge whether there is exogenously added benzoic acid in raw milk. Background technique: [0002] Raw milk is a nutritionally balanced full-price food that plays an irreplaceable role in people's dietary structure. In recent years, my country's dairy industry and dairy processing industry have developed rapidly. However, with the sharp increase in the production of raw fresh milk, the quality and safety of fresh milk has emerged, which has become the focus of government departments at all levels and consumers. Great fear has triggered a crisis of confidence among consumers in the quality and safety of domestic fresh milk. Benzoic acid (sodium benzoate is calculated as benzo...

Claims

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Application Information

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IPC IPC(8): G01N33/04
CPCG01N33/04
Inventor 钟其顶王道兵张世伟
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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