Kannan A, Das M, Khanna S K
Food Toxicology Division, Industrial Toxicology Research Centre, Lucknow, India.
Food Addit Contam. 1997 May-Jun;14(4):367-71. doi: 10.1080/02652039709374539.
Recently, the Prevention of Food Adulteration Act of India has fixed the level of menthol addition to Pan Masala at 0.1%, therefore good manufacturing practice (GMP) should be adopted so that the samples do not exceed 0.1% menthol (1 mg/g). The estimation of menthol in Pan Masala samples involves steam distillation followed by reaction with p-dimethyl amino benzaldehyde (DMAB) in acidic medium to give a red colour which is read at 550 nm. The sensitivity of this procedure is 75 micrograms menthol per g sample. Using this method, 130 branded and 53 non-branded samples of Pan Masala were analysed for menthol content. Almost 25% of branded samples contained less than 1 mg menthol per g while 75% of samples contained 1.1-6.5 mg menthol per g Pan Masala. Non-branded Pan Masala contained 1 mg menthol per g in only 7.6% of samples. However, 92% of samples contained 1.1-6.5 mg menthol per g, suggesting that the addition of menthol is relatively higher in non-branded Pan Masala samples than in branded ones.
最近，印度《食品掺假预防法》将添加到马萨拉茶中的薄荷醇含量定为0.1%，因此应采用良好生产规范（GMP），使样品中的薄荷醇含量不超过0.1%（1毫克/克）。马萨拉茶样品中薄荷醇的测定方法包括水蒸气蒸馏，然后在酸性介质中与对二甲氨基苯甲醛（DMAB）反应生成红色，在550纳米处读取吸光度。该方法的灵敏度为每克样品75微克薄荷醇。采用此方法，对130个品牌和53个非品牌的马萨拉茶样品进行了薄荷醇含量分析。近25%的品牌样品每克含薄荷醇不到1毫克，而75%的样品每克马萨拉茶含薄荷醇1.1 - 6.5毫克。非品牌马萨拉茶只有7.6%的样品每克含1毫克薄荷醇。然而，92%的样品每克含薄荷醇1.1 - 6.5毫克，这表明非品牌马萨拉茶样品中薄荷醇的添加量相对高于品牌样品。
