市售即食米飯及其產製品pH值與防腐劑含量之調查

Survey of pH Value and Preservatives in Ready to Eat Rice Products

蔡佳芬(Chia-Fen Tsai) ； 郭景豪(Ching-Hao Kuo) ； 吳冠彥(Guan-Yan Wu) ； 蕭鴻偉(Hung-Weu Hsiao) ； 曾素香(Su-Hsiang Tseng) ； 高雅敏(Ya-Min Kao) ； 闕麗卿(Lih-Ching Chiueh) ； 施養志(Daniel Yang-Chih Shih)

《食品藥物研究年報》 4期 (2013/11) Pp. 86-91

摘要

本研究針對超商與市售白米飯及其產製品共25件檢體進行pH值測定，並以高效液相層析系統搭配光二極體陣列檢出器檢驗防腐劑含量，以了解市售即食米飯商品是否添加防腐劑。檢驗結果顯示，鮮食產品中白米飯之pH值，便當類介於5.53-6.74，粥品類介於5.90-7.32，飯糰類介於3.81-6.21之間，且皆未檢出水楊酸、苯甲酸、己二烯酸、去水醋酸、對羥苯甲酸、對羥苯甲酸甲酯、對羥苯甲酸乙酯、對羥苯甲酸丙酯、對羥苯甲酸異丙酯、對羥苯甲酸丁酯、對羥苯甲酸異丁酯、對羥苯甲酸間丁酯等12種防腐劑，並未發現有違反防腐劑使用規定之情形。綜合上述結果得知，超商鮮食產品並未添加防腐劑，而是藉由降低pH值及低溫儲藏達到抑制微生物生長之效果，並且隨著保存溫度降低，其保存天數越長，18℃產品可保存1天，7℃產品則可保存5天。

關鍵字

白米飯 ； 即食食品 ； pH值 ； 防腐劑

並列摘要

This research examined the pH value and preservatives of ready-to-eat rice products by high performance liquid chromatography with diode array detector. The results of 25 samples were as follows, pH values ranged from 5.53 to 6.74 for lunch box, 5.90 to 7.32 for congee, 3.81 to 6.21 for rice roll, and none of the 12 preservatives (benzoic Acid, p-hydroxy- benzoic acid, salicylic acid, methyl p-hydroxybenzoate, ethyl p-hydroxy benzoate, propyl p-hydroxybenzoate, butyl p-hydroxybenzoate, dehydroacetic acid, sorbic acid, isopropyl p-hydroxybenzoate, isobutyl p-hydroxybenzoate, sec-butyl p-hydroxybenzoate) was detected. That mentioned, the ready to eat rice foods sold in convenience store were preserved from the microorganism growth by reducing pH value and storing at low temperature, without adding preservatives. The lower the temperature, the longer the shelf life. As labeling, rice products can be kept for one day at 18℃, and 5 days at 7℃.

並列關鍵字

rice ； ready to eat ； pH value ； preservatives