Iranian Institute of R&D in Chemical Industries (IRDCI) (ACECR), Tehran, Iran.
Department of Food Hygiene and Safety, Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran.
J Food Prot. 2023 Aug;86(8):100118. doi: 10.1016/j.jfp.2023.100118. Epub 2023 Jun 17.
Sodium benzoate and potassium sorbate are relatively common preservatives used in a wide range of foods including flavoring products like sauces. The potential health risks arising from these preservatives along with the high-consumption rate of these flavoring products worldwide highlight the importance of the quality and safety assurance of these products. So, this study aimed to evaluate the concentrations of these two common preservatives (i.e., sodium benzoate and potassium sorbate) in different sauce samples, including mayonnaise, salad dressings, Caesar sauce, Italian dressing, Ranch dressing, French dressing, using high-performance liquid chromatography (HPLC) and to compare them with the acceptable level of Codex standard. For this purpose, 49 samples, including three to five samples of each type of different brands of sauce samples, were randomly collected from supermarkets in Urmia, Iran. Based on the results, the mean concentrations ± standard deviation of sodium benzoate and potassium sorbate in the collected samples were found to be 249.9 ± 157 and 158.0 ± 131 ppm, respectively, which were lower than the general standard of the Codex Alimentarius and the European legislation. Due to the importance of hazardous side effects of these preservatives for consumers, regular and accurate evaluation of these preservatives in sauces as highly consumed food products is still recommended for consumer safety.
苯甲酸钠和山梨酸钾是广泛应用于食品的常见防腐剂，包括调味产品如酱汁。这些防腐剂可能带来的健康风险，以及全球范围内这些调味产品的高消耗率，凸显了这些产品质量和安全保证的重要性。因此，本研究旨在使用高效液相色谱法（HPLC）评估不同酱汁样品（包括蛋黄酱、沙拉酱、凯撒酱、意大利调味酱、牧场调味酱、法汁）中这两种常见防腐剂（即苯甲酸钠和山梨酸钾）的浓度，并将其与食品法典标准的可接受水平进行比较。为此，从伊朗乌尔米亚的超市中随机抽取了 49 个样本，每个品牌的每种酱汁各采集 3-5 个样本。结果表明，采集样本中苯甲酸钠和山梨酸钾的平均浓度±标准偏差分别为 249.9±157 和 158.0±131 ppm，均低于食品法典标准和欧洲法规的一般标准。鉴于这些防腐剂对消费者的有害副作用的重要性，建议仍需定期和准确地评估这些作为高消耗食品的酱汁中的防腐剂，以保障消费者安全。
