Iranian Journal of Health and Environment
سلامت و محیط زیست
ijhe
Medical Sciences
http://ijhe.tums.ac.ir
1
admin
2008-2029
2008-3718
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fa
jalali
1404
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gregorian
2025
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online
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fa
سنجش میزان اسید بنزوئیک، اسید سوربیک و اتانول به روش کروماتوگرافی مایع با کارایی بالا و کروماتوگرافی گازی در محصولات کفیر صنعتی عرضه شده در بازار ایران
Assessment of benzoic acid, sorbic acid and ethanol level by high performance liquid chromatography and gas chromatography in industrial kefir products offered in the Iranian retail market
عمومى
General
پژوهشي
Research
<div style="text-align: justify;"><span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span calibri="" style="font-family:"><b><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">زمینه و هدف</span></span></b><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">: بنزوات</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">و</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">سوربات</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">برای</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">جلوگیری</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">از</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">رشد</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">میکروارگانیسم­ ها</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">و</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">برای</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">افزایش</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">ماندگاری</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">مواد</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">غذایی</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">در</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">اکثر</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">محصولات</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">غذایی</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">استفاده می­ شوند.</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">با توجه به احتمال استفاده غیرمجاز از این دو نگهدارند</span></span><span lang="FA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">ه</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">در کفیر، در این مطالعه غلظت سوربات و بنزوات در این محصول با روش کروماتوگرافی مایع با کارایی بالا</span></span><span lang="FA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:"> اندازه ­گیری شد.</span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:"> همچنین با توجه اهمیت موضوع و مطابقت با ضوابط ملی از این جهت که محتوای اتانول محصول کفیر می ­تواند حداکثر 0/5 </span></span><span lang="FA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">درصد</span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:"> باشد، میزان اتانول این محصول با استفاده از روش کروماتوگرافی گازی اندازهگیری شد.</span></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span calibri="" style="font-family:"><b><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">روش بررسی</span></span></b><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">: در این مطالعه توصیفی-مقطعی 88 نمونه از دوغهای کفیر­ تولید شده به روش صنعتی از نام­های تجاری مختلف، از مراکـز عرضـه مواد خوراکی و آشامیدنی از نقاط مختلف ایران بهصورت تصادفـی جمعآوری شده و تا انجام آزمونهای موردنظر با استفاده از روش کروماتوگرافی در دمای </span></span><span dir="LTR" new="" roman="" style="font-family:" times="">C</span><span lang="AR-SA" style="font-size:12.0pt">°</span><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:"> 4 به آزمایشگاه منتقل شـد</span></span><span lang="FA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">.</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">تجزیه و تحلیل آماری دادهها </span></span><span lang="FA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">در نرمافزار </span></span><span dir="LTR" new="" roman="" style="font-family:" times="">SPSS</span><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:"> با استفاده از</span></span><span lang="FA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:"> آزمون آماری </span></span><span dir="LTR" new="" roman="" style="font-family:" times="">ANNOVA</span><span style="font-size:12.0pt"><span b="" lotus="" style="font-family:"> یکطرفه جهت مقایسه میانگین دادهها صورت گرفت. در تمامی آزمونها سطح معناداری 0/05 لحاظ گردید.</span></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span calibri="" style="font-family:"><b><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">یافته­ ها</span></span></b><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">: در هیچیک از نمونه ­ها سوربات شناسایی نشد و بنزوات هم فقط در 11 عدد از نمونه­ ها مشاهده شد و میانگین غلظت آن </span></span><span dir="LTR" new="" roman="" style="font-family:" times="">mg/L</span><span style="font-size:12.0pt"><span b="" lotus="" style="font-family:"> 0/6763 بود. میانگین غلظت اتانول نیز 0/2997 </span></span><span lang="FA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">درصد</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">به دست آمد و در 10 عدد از نمونه ها الکل بیش از 0/5 </span></span><span lang="FA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">درصد</span></span> <span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">اندازه­ گیری شد که مغایر با ضوابط ملی است.</span></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span calibri="" style="font-family:"><b><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">نتیجه­ گیری</span></span></b><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">: وجود مقدار ناچیز </span></span><span lang="FA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">بنزوات</span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:"> در فراورده ممکن است به علت فعل و انفعالات باکتری­ های اسیدلاکتیک باشد. افزایش درصد الکل نیز می ­تواند به علت تحت کنترل نبودن کامل فرایند تخمیر حین تولید محصول باشد.</span></span><span lang="FA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:"> پیشنهاد می­ گردد بهمنظور بهبود شاخصهای تغذیهای و در راستای صیانت از سلامتی مصرفکنندگان حد مجاز برای </span></span><span lang="AR-SA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">نگهدارند</span></span><span lang="FA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">ه</span></span> <span lang="FA" style="font-size:12.0pt"><span b="" lotus="" style="font-family:">ها در این محصول تعیین گردد.</span></span></span></span></span></span></span></span></span><br>
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<div style="text-align: justify;"><span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">Background and Objective</span></span></b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">: Benzoate and sorbate are utilized to prevent the growth of microorganisms and to extend the shelf life of most food products. However, according to national hygienic regulations, the use of these two preservatives in kefir is not permitted. In this study, the concentration of these preservatives in kefir was determined using high-performance liquid chromatography. Additionally, due to the importance of this issue and compliance with national regulations—which specify a maximum ethanol limit of 0.5% in kefir—the ethanol content of this product was also determined using the gas chromatography method.</span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">Materials and Methods</span></span></b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">: In this descriptive-cross-sectional study, 88 samples of industrially produced kefir from different brands were randomly collected from various regions of Iran and sent to the laboratory at 4 °C. Statistical analysis of the data was performed using SPSS software, and one-way ANOVA was applied to compare the mean values. In all tests, a significance level of 0.05 was considered.</span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">Results</span></span></b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">: Sorbate was not detected in any of the samples, while benzoate was observed in only 11 samples, with an average concentration of 0.6763 mg/L. The average concentration of ethanol was 0.2997%, and in 10 samples, the ethanol content exceeded 0.5%, which is in violation of national regulations.</span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">Conclusion</span></span></b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">: The presence of trace amounts of sorbate in the product may be attributed to the activity of lactic acid bacteria. The increase in alcohol percentage could also be due to insufficient control over the fermentation process during production. To improve nutritional quality and safeguard consumer health, it is recommended that limits be established for preservatives in this product.</span></span></span></span></span></span></span><br>
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کفیر, اسید بنزوئیک, اسید سوربیک, اتانول
Kefir, Benzoic acid, Sorbic acid, Ethanol
129
140
http://ijhe.tums.ac.ir/browse.php?a_code=A-10-2948-1&slc_lang=fa&sid=1
Yeganeh
Mazaheri
یگانه
مظاهری
mazaheri20@gmail.com