摘要
食品中的苯甲酸和丙酸除了人为添加外,还在一些食品中天然存在,但目前对于食品中天然苯甲酸和丙酸的本底分析及溯源研究较少。本文重点介绍了天然苯甲酸和丙酸在食品中的含量分析和形成机制。天然苯甲酸存在于红枣等食品中,形成的机制主要有苯丙氨酸代谢途径、马尿酸水解途径、苯甲醛氧化途径。天然丙酸存在于发酵乳等食品中,形成的机制主要为丙酸酮的生成途径。随着对食品中天然苯甲酸和丙酸研究的深入,将有助于更科学、更有效地对食品安全进行综合判定,有利于更高效、准确地对食品进行监管。
Besides being artificially added, benzoic acid and propionic acid in food are also naturally present in some foods. However, there is currently limited background analysis and traceability research on natural benzoic acid and propionic acid in food. This article focuses on the content analysis and formation mechanism of natural benzoic acid and propionic acid in food. Natural benzoic acid exists in foods such as red dates, and its formation mechanism mainly includes phenylalanine metabolism pathway, hippuric acid hydrolysis pathway, and benzaldehyde oxidation pathway. Natural propionic acid exists in foods such as fermented milk, and the formation mechanism is mainly the formation of propionic acid ketone. With the deepening of research on natural benzoic acid and propionic acid in food, which will help to comprehensively judge food safety more scientifically and effectively, and facilitate more efficient and accurate food supervision.
出处
《分析化学进展》
CAS
2024年第3期141-147,共7页
Advances in Analytical Chemistry
