- 期刊
食品中存在天然丙酮之調查
Investigation on the Presence of Natural Acetone in Food
摘要
丙酮（Acetone）為一種有機溶劑，可用於某些保康食品原料加工過程的萃取，丙酮也有可能天然存於食品原料中。由於高濃度的丙酮對人體有害，台灣衛生福利部食品藥物管理署（TFDA）將丙酮在食品中的可接受限度訂為0.1 ppm。本研究根據TFDAO0033.01的方法，對保健食品原料中的丙酮背景值進行測定。結果顯示金盞花（calendula）和山桑子（bilberry）萃取物中丙酮的背景值為0.23-2.13 ppm，乳酸菌粉為0.06-12.97 ppm，而在一些乳製品如奶粉則為0.65-1.48 ppm。另外，在紅豆、大豆和綠豆中也檢出微量的丙酮。由於一些食品原材料中的丙酮背景值超過可接受的限度（0.1 ppm），食品業者應該意識到此一事實，採取適當的檢測措施以符合食品安全法規。
並列摘要
Acetone is an organic solvent that can be used in the extraction of certain health food ingredients during processing. Acetone may also be naturally present in food ingredients. Because high concentration of acetone is harmful, the Food and Drug Administration of Taiwan (TFDA) has set 0.1 ppm as the acceptable limit in food. This study was conducted to determine the background levels of acetone in raw materials of health food according to the method of TFDAO0033.01. Results showed that the background levels of acetone were 0.23-2.13 ppm in calendula and bilberry extracts, 0.06-12.97 ppm in lactic acid bacteria powder, and 0.65-1.48 ppm in some dairy products, such as milk powder. Trace amounts of acetone were also detected in red beans, soybeans, and mung beans. As the background levels of acetone in some raw materials of food products exceed the acceptable limit (0.1 ppm), food industries should be aware of this fact and take appropriate actions to fulfill the food safety regulations.