苯甲酸鈉在模擬系統及果汁中形成苯之探討   全文下載

Studies on Benzene Formation in Beverages

利用氣相層析儀配合吹除冷凝捕捉裝置（Purge and Trap）進行探討飲料中影響苯形成的可能因素。發現抗壞血酸、苯甲酸鈉、檸檬酸、自由基清除劑（乙醇）、金屬螯合劑（Ethylenediamine tetraacetic acid及diethylenetriamine Pentaacetic acid）、金屬離子（鐵離子）、氫氧自由基等均對苯的形成具有影響，在抗壞血酸及苯甲酸鈉溶液中，固定一成份的濃度另一成份濃度逐漸增加，在第八天其苯的形成量成一曲線，起初隨濃度增加而增加，但於相當濃度達到最高峰後，隨即降低。檸檬酸、自由基清除劑、金屬螯合劑對苯的形成具有抑制作用，氫氧自由基及金屬離子起初濃度增加有促進苯形成的作用，但達相當濃度後，濃度增加反呈抑制作用。應用於真檢體如橘子汁、蘋果汁及披薩醬，苯甲酸鈉並無明顯促進苯形成的作用，而檸檬酸亦無顯著抑制作用，此乃因檢體所含成份複雜，其影響因素之量與單一模擬溶液探討所得之量不儘相同。

Gas chromatography with a purge and trap apparatus was used to study the effects of benzene fom1ation in mixtures of ascorbic acid and sodium benzoate. Ascorbic acid, sodium benzoate, citric acid, free radical scavenger, metal chelator, metal ion and hydroxyl radical were found to have inductive or inhibitive effects on benzene formation individually. On the eighth storage day, with one component's concentration constant, the benzene content in the mixture increased as the concentration of the other component increased but. after reaching a certain concentration. the benzene content decreased gradually. The results showed that citric acid, free radical scavenger and metal chelator had inhibitory effects on benzene formation. However, at the beginning, the hydroxy radical and metal ion had an inductive effect on benzene formation as their concentrations increased but, after concentration levels reached to a certain point, the effect on benzene formation reversed. Samples of oragne juice, apple juice and pizza sauce mixed with sodium benzoate all showed no significant effect on benzene formation, and the sample of apple juice plus citric acid also showed no significant effect on benzene formation.