Scotter M J, Thorpe S A, Reynolds S L, Wilson L A, Strutt P R
Ministry of Agriculture Fisheries and Food, CSL Food Science Laboratory, Norwich Research Park, Colney, UK.
Food Addit Contam. 1996 Feb-Mar;13(2):133-9. doi: 10.1080/02652039609374391.
One hundred and thirty samples comprising bread (64), hamburger buns (33), pittas (16), cakes (9) and Christmas puddings (8) from various retail outlets in the UK, have been analysed for the preservative propionic acid. Only one sample of bread, two samples of hamburger buns and three samples of pitta contained propionic acid in excess of 1000 mg/kg (range 1110-2625 mg/kg). The three samples of pitta exceeded 2000 mg/kg of propionic acid, which is the maximum amount permitted for these products under a recently adopted European Union directive.
对来自英国各零售点的130份样品进行了分析，这些样品包括面包（64份）、汉堡包面包（33份）、皮塔饼（16份）、蛋糕（9份）和圣诞布丁（8份），检测其中的防腐剂丙酸。只有1份面包样品、2份汉堡包面包样品和3份皮塔饼样品的丙酸含量超过1000毫克/千克（范围为1110 - 2625毫克/千克）。3份皮塔饼样品的丙酸含量超过了2000毫克/千克，这是最近通过的欧盟指令所允许的这些产品的最大含量。
