中国食品添加剂Issue(11)：183-186,4.
醋酸酯淀粉对速冻调制食品中双乙酸钠测定的影响
Effect of acetate starch on the determination of sodium diacetate in quick-frozen food
朱礼艳 1林良美 1姚雅娴 1阮东娜 2李海鑫 2张文海 1郭秀瑾3
作者信息
- 1. 福建安井食品股份有限公司中心实验室,福建安井食品股份有限公司技术中心,厦门市速冻调制食品重点实验室,厦门361022
- 2. 泰州安井食品有限公司
- 3. 辽宁安井食品有限公司
- 折叠
摘要
Abstract
Starch denaturation can be happened in many ways.One of them is due to adding acetic anhydride during acetate starch modifying process.Acetic anhydride and acetate starch hydrolyzed to acetic acid under alkaline conditions can affect the determination of sodium diacetate in quick-frozen prepared food.In order to test the interference of sodium diacetate in quick-frozen food,GB 5009.277-2016'National food safety standard determination of sodium diacetate in food'was used to determine the content of sodium diacetate in two kinds of modified starch of acetic ester A-1 and acetyl diphosphate A-2.Acetylation of different substitution degrees of modified starch acetyl,sodium diacetate and acetic acid background content were tested at the same time.The results showed that acetate starch had a significant positive interference on the determination of sodium diacetate in food after acetylation,and the amount of sodium diacetate in quick-frozen food was linearly correlated with the addition of modified starch.There was a significant positive correlation between the content of sodium diacetate in the modified starch and its acetylation substitution.In summary,the current national food safety standard GB 5009.277-2016 is not suitable for the determination of sodium diacetate in quick-frozen food which has acetate-modified starch.关键词
醋酸酯淀粉/双乙酸钠/速冻调制食品/影响Key words
acetate starch/sodium diacetate/quick-frozen prepared food/effect分类
轻工纺织引用本文复制引用
朱礼艳,林良美,姚雅娴,阮东娜,李海鑫,张文海,郭秀瑾..醋酸酯淀粉对速冻调制食品中双乙酸钠测定的影响[J].中国食品添加剂,2017,(11):183-186,4.
