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Detection method for isotopes of exogenous benzoic acid in dairy product

A detection method, the technology of benzoic acid, which is applied in the field of detection of exogenously added benzoic acid in dairy products, can solve the problems of inability to judge benzoic acid, etc., and achieve the effect of simplifying the judgment procedure

Active Publication Date: 2016-04-13
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. The detection technology of source-added benzoic acid is a research focus in the field of dairy product 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 a certain regular relationship 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...

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 (perform the experiment 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 a detection method for isotopes of exogenous benzoic acid in a dairy product. Specifically, the detection method is a technology for detecting adulteration and doping of food based on a stable isotope technology. The method is established on the basis of the theory of natural fractionation characteristics and metabolism process of stable carbon isotopes. A relation model for carbon isotope composition of benzoic acid and casein naturally existing in the dairy product method is constructed by determining stable carbon isotope composition of major constituents and benzoic acid in the dairy product, and determination is carried out based on the relation between delta<13> values of benzoic acid and casein in a sample. The detection method is accurate and reliable and can be used for rapid detection of exogenous added benzoic acid in the dairy product.

Description

Technical field: [0001] The invention relates to a method for detecting exogenously added benzoic acid (sodium benzoate is calculated as benzoic acid) in dairy products. It belongs to the applied research field of stable isotope technology, specifically according to the δ of dairy products 13 The C feature judges whether dairy products contain exogenously added benzoic acid. Background technique: [0002] Dairy products are 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 output of fresh milk and dairy products, the quality and safety of milk and dairy products have emerged, which has become the focus of government departments at all levels and consumers. The great fear of adding ingredients has triggered a crisis of confidence among consumers in the quality and safety of domestic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
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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