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Investigation of benzoic acid and sorbic acid in snack foods in Jilin province, China

A high-performance liquid chromatography method was applied for the determination of the levels of benzoic acid and sorbic acid in 221 snack food samples, including fruit wine, noodle products, pickled products, baking products, cooked meat products, and bean products. Only two cooked food samples i...

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Bibliographic Details
Published in:International journal of food properties 2019-01, Vol.22 (1), p.670-677
Main Authors: Xu, Chaojian, Liu, Jinhong, Feng, Chunxue, Lv, Hang, Lv, Shaowu, Ge, Danyang, Zhu, Ketong
Format: Article
Language:English
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Summary:A high-performance liquid chromatography method was applied for the determination of the levels of benzoic acid and sorbic acid in 221 snack food samples, including fruit wine, noodle products, pickled products, baking products, cooked meat products, and bean products. Only two cooked food samples in all food samples have a preservative content exceeding the maximum permitted levels (MPL) laid down by the Standardization Administration of China. Among the food samples from which preservatives were detected, 69.6% of the samples contained one type of preservative and 30.4% of the samples detected two preservatives. Among the geometric mean values of preservatives in different types of foods, the highest is benzoic acid in pickled products (136.6 mg/kg) and sorbic acid in baking products (150.0 mg/kg). No preservatives were detected in bean products. Preservatives in packaged foods (21 of 121 samples, 17.4%) have a higher detection rate than bulk foods (2 of 100 samples, 2%), but each has only one piece that exceeds MPL. On the surface of our research, the amount of preservative added to snack foods in Jilin Province of China is relatively safe.
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2019.1599011