大豆及其制品中双乙酸钠含量测定及影响因素研究

Determination and influencing factors of sodium diacetate in soybean and its products

研究GB 5009.277—2016《食品安全国家标准食品中双乙酸钠的测定》检测大豆及豆制品中双乙酸钠含量的影响因素。按照GB 5009.277—2016分别测定大豆及豆制品中双乙酸钠和乙酸含量,并考察本底扣除法,以及乙酸、乙酸钠和乙酸铵等含乙酸根类化合物对双乙酸钠测定的影响,同时模拟腐乳生产过程以考察经发酵产生的乙酸对双乙酸钠测定的影响。经扣除乙酸本底,31批大豆均未检出双乙酸钠,52.44%的豆制品检出双乙酸钠。本底扣除法、乙酸的存在形态以及豆制品发酵过程中产生的乙酸均会影响豆制品中双乙酸钠的测定。采用GB 5009.277—2016检测双乙酸钠结果呈阳性时不能直接判断豆制品中使用了食品添加剂双乙酸钠。

This paper aimed to study the factors affecting the determination of sodium diacetate in soybean and bean products when using GB 5009.277—2016 National food safety standard determination of sodium diacetate in food.The contents of sodium diacetate and acetic acid in soybean and bean products were determined respectively by using GB 5009.277—2016,and the influence of the background subtraction method,compounds containing“ac-”such as acetic acid,sodium acetate,and ammonium acetate on the determination of sodium diacetate were also investigated.The effect of acetic acid generated during fermentation on the determination of sodium diacetate was investigated by simulating the preparation process of Sufu.According to the deducting acetic acid background method of GB 5009.277—2016,no sodium diacetate was detected in 31 batches of soybean,but 52.44%of bean products were detected.The method of deducting the acetic acid background of GB 5009.277—2016,the existing form of acetic acid,and the acetic acid produced during the fermentation of bean products were the factors affecting the determination of sodium diacetate in bean products.When the test result of sodium diacetate was positive,which was tested by the method of GB 5009.277—2016,it could not be directly determined that the food additive sodium diacetate was used in the sample.