Studies on the Naturally Occurring Benzoic Acids in Foods. Part(I) - Naturally Occurring Benzoic Acid and Sorbic Acid in Serveral Plants Used as Teas or Spices-

식품중 천연유래 안식향산에 관한 연구(I) -다류와 향신료로 사용되는 식물류중 친연유래 안식향산과 소르빈산의 함량 측정-

  • Kim, Myung-Chul (Division of Food Standard, Department of Food Evaluation, Korea Food & Drug Administration) ;
  • Park, Hye-Kyung (Division of Food Standard, Department of Food Evaluation, Korea Food & Drug Administration) ;
  • Hong, Jin-Hwan (Division of Food Standard, Department of Food Evaluation, Korea Food & Drug Administration) ;
  • Lee, Do-Youn (Division of Food Standard, Department of Food Evaluation, Korea Food & Drug Administration) ;
  • Park, Jong-Seok (Division of Food Standard, Department of Food Evaluation, Korea Food & Drug Administration) ;
  • Park, Eun-Ji (Division of Food Standard, Department of Food Evaluation, Korea Food & Drug Administration) ;
  • Kim, Jong-Wook (Division of Food Standard, Department of Food Evaluation, Korea Food & Drug Administration) ;
  • Song, Kyung-Hee (Division of Food Standard, Department of Food Evaluation, Korea Food & Drug Administration) ;
  • Shin, Dong-Woo (Division of Food Standard, Department of Food Evaluation, Korea Food & Drug Administration) ;
  • Mok, Jin-Min (Division of Food Standard, Department of Food Evaluation, Korea Food & Drug Administration) ;
  • Lee, Ju-Young (Division of Food Standard, Department of Food Evaluation, Korea Food & Drug Administration) ;
  • Song, In-Sang (Division of Food Standard, Department of Food Evaluation, Korea Food & Drug Administration)
  • 김명철 (식품의약품안전청 식품평가부 식품규격과) ;
  • 박혜경 (식품의약품안전청 식품평가부 식품규격과) ;
  • 홍진환 (식품의약품안전청 식품평가부 식품규격과) ;
  • 이도연 (식품의약품안전청 식품평가부 식품규격과) ;
  • 박종석 (식품의약품안전청 식품평가부 식품규격과) ;
  • 박은지 (식품의약품안전청 식품평가부 식품규격과) ;
  • 김종욱 (식품의약품안전청 식품평가부 식품규격과) ;
  • 송경희 (식품의약품안전청 식품평가부 식품규격과) ;
  • 신동우 (식품의약품안전청 식품평가부 식품규격과) ;
  • 목진민 (식품의약품안전청 식품평가부 식품규격과) ;
  • 이주영 (식품의약품안전청 식품평가부 식품규격과) ;
  • 송인상 (식품의약품안전청 식품평가부 식품규격과)
  • Published : 1999.10.31

Abstract

In order to investigate the content of preservative components occurred naturally in foods, the content of benzoic acid and sorbic acid in 48 kinds of plants which used as commercial teas or spices was determined according to the method of 'Korean Food Code' and analyzed with a gas chromatograph. The recoveries of the benzoic and sorbic acid were 82.5% and 94.5%, respectively. The naturally occurring benzoic acid was less than 50 ppm in most of the plants used as commercial teas. The content of benzoic arid in spices and the content of sorbic acid in teas or spices were less than 10 ppm. The average contents of benzoic acid and sorbic acid in edible part of each plant were as followed ; leaf 12.5 ppm and 8.1 ppm, root 16.8 ppm and 3.7 ppm, seed 9.8 ppm and 2.3 ppm, fruit 33.8 ppm and 1.2 ppm, fungus 18.3 ppm and 14.6 ppm, respectively. The contents of benzoic acid and sorbic acid in several plants used at teas or spices extended over a wide range.

Keywords

benzoic acid;sorbic acid;natural plant;teas;spices