Sasaki Takahiro, Tahara Shoichi, Yamajima Yukiko, Miyakawa Hiroyuki, Uematsu Yoko, Monma Kimio
Tokyo Metropolitan Institute of Public Health.
Shokuhin Eiseigaku Zasshi. 2016;57(3):67-71. doi: 10.3358/shokueishi.57.67.
A simple and efficient method for the determination of propionic acid (PA) in foods was developed. The sample was cleaned up by dialysis, and PA in the resulting solution was extracted into ethyl acetate for GC analysis. Sodium sulfate was used as a salting-out agent in the extraction process, and GC-FID and GC-MS were successfully applied to the determination and confirmation of PA, respectively. The recoveries were in the range of 98.9-104.4% at the addition level of 0.2 g/kg from 6 foods, bread, cake, cheese, worcester sauce, vinegar-pickles and yogurt. To evaluate the performance of the developed method, recoveries from bread, cake and cheese were compared with those of the notified method at the maximal allowable addition level of PA as a preservative for each food. Recoveries of 98.2-99.5% for the developed method and 91.2-92.0% for the notified method were obtained. The analytical limit was 0.1 g/kg in samples for both determination and confirmation.
建立了一种简单高效的食品中丙酸（PA）测定方法。样品通过透析进行净化处理，所得溶液中的PA用乙酸乙酯萃取后进行气相色谱分析。萃取过程中使用硫酸钠作为盐析剂，气相色谱-火焰离子化检测器（GC-FID）和气相色谱-质谱联用仪（GC-MS）分别成功用于PA的测定和确证。在面包、蛋糕、奶酪、伍斯特沙司、醋渍食品和酸奶6种食品中添加水平为0.2 g/kg时，回收率在98.9% - 104.4%范围内。为评估所建立方法的性能，将面包、蛋糕和奶酪的回收率与各食品中作为防腐剂的PA最大允许添加水平下的通报方法回收率进行了比较。所建立方法的回收率为98.2% - 99.5%，通报方法的回收率为91.2% - 92.0%。测定和确证样品中的分析限均为0.1 g/kg。
