Nghiên cứu sản xuất mẫu chuẩn kali sorbat và natri benzoat trong nước cam=A comprehensive study on the production of potassium sorbate and sodium benzoate reference material in orange juice

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Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2024

Mô tả vật lý: tr.668-680

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ID: 485448

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Controlling the content of preservatives in soft drinks is of paramount important for assessing their quality during production and consumption, as well as for ensuring consumer health. To effectively enhance laboratory capacity in preservatives analysis, the requirement for reference materials (RMs) of non-alcoholic beverages containing common preservatives such as potassium sorbate and sodium benzoate is fundamentally essential. This research was conducted to provide a procedure for the production of reference materials for potassium sorbate and sodium benzoate in orange juice. The concentration of potassium sorbate and sodium benzoate in the reference materials complied with Circular No.24/2019/TT-BYT which regulates the management and use of food additives. The two RMs of natural and flavored orange juice were homogeneous and stable, however, their quality and stability were strongly affected by the storage temperature. At a particular condition of 5°C, synthetic orange juice witnessed a higher stability than natural at 532 days and 318 days, respectively. Furthermore, an accelerated aging study demonstrated that at -20°C, the integrity of potassium sorbate and sodium benzoate in natural orange juice was identically maintained for a substantial period of almost 3 years (expected shelf life 1,049 days).Việc kiểm soát hàm lượng các chất bảo quản trong nước giải khát là một vấn đề được quan tâm nhằm đánh giá chất lượng trong sản xuất, tiêu thụ và đảm bảo sức khỏe người tiêu dùng. Để nâng cao năng lực phòng thí nghiệm trong phân tích các chỉ tiêu chất bảo quản, nhu cầu về mẫu chuẩn đồ uống không cồn chứa các chất bảo quản phổ biến như nhóm benzoat và sorbat là rất cần thiết. Nghiên cứu này được thực hiện nhằm đưa ra quy trình sản xuất mẫu chuẩn phân tích kali sorbat và natri benzoat trong nước cam. Hàm lượng kali sorbat và natri benzoat trong mẫu chuẩn phù hợp với Thông tư số 24/2019/TT-BYT quy định về quản lý và sử dụng phụ gia thực phẩm. Hai mẫu chuẩn nước cam tự nhiên và hương liệu được sản xuất đều đạt độ đồng nhất, tuy nhiên nhiệt độ bảo quản ảnh hưởng rất lớn đến chất lượng và ổn định của mẫu chuẩn. Ở điều kiện bảo quản 5 oC, mẫu nước cam hương liệu có độ ổn định cao hơn mẫu nước cam tự nhiên (532 ngày so với 318 ngày). Nghiên cứu lão hóa cấp tốc cho thấy độ ổn định của kali sorbat và natri benzoat trong mẫu chuẩn nước cam tự nhiên được cải thiện đáng kể nếu thực hiện bảo quản mẫu chuẩn ở -20 oC (hạn sử dụng dự kiến khoảng 1.049 ngày).

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