KHẢO SÁT LƯỢNG TỒN DƯ CỦA 6 CHẤT BẢO QUẢN DÙNG TRONG BẢO QUẢN MỘT SỐ LOẠI QUẢ TƯƠI VÀ QUẢ KHÔ Ở VIỆT NAM

Abstract

Aims: To investigate the residual amount of 6 preservatives that can be found in fresh and dried fruits, which are benzoic acid, sorbic acid and 4 parabens: methyl paraben, ethyl paraben, propyl paraben, butyl paraben.

Methods:  High Performance Liquid Chromatography (HPLC) with DAD detector.

Results: No residual parabens were found in both fresh and dried samples. Sorbic acid and benzoic acid were not found in fresh fruit samples. Some dried fruit samples contained sorbic acid but all at low levels. 57% of the dried samples contained benzoic acid, most of which were low (under 100 mg/kg). Only 2 samples had benzoic acid content of about 500 mg/kg and 1 sample had this amount of 1095 mg/kg, higher than the allowable threshold of the Ministry of Health and CODEX for dried fruit (800 mg/kg).

Conclusion: The risk of above 6 preservatives presented in fresh fruit wasn’t detected. Benzoic acid and sorbic acid were detected in some dried fruit samples, of which benzoic acid had a relatively large amount, possibly exceeding the limit of the Ministry of Health. Therefore, dried fruit manufacturers need to pay attention when using benzoic acid as a preservative, not exceeding 700 mg/kg for plum, apricot, peach fruits, not exceeding 800 mg/kg for other fruits.