Food and Fermentation Industries >

2023 , Vol. 49 >Issue 12: 285 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032934

Determination and influencing factors of sodium diacetate in soybean and its products

  • LI Daoxia ,
  • LIU Jun ,
  • ZHANG Chisong ,
  • ZHOU Haiyan ,
  • DI Feida ,
  • FANG Qiuye ,
  • WANG Qiao
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  • 1(Sichuan Institute of Food Inspection, Chengdu 611731, China)
    2(Key Laboratory of Baijiu Supervising Technology for State Market Regulation, Chengdu 611731, China)
    3(Chengdu Academy of Agriculture and Forestry Sciences, Chengdu 611130, China)

Received date: 2022-07-11

  Revised date: 2022-08-08

  Online published: 2023-07-13

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Abstract

This paper aimed to study the factors affecting the determination of sodium diacetate in soybean and bean products when using GB 5009.277—2016 National food safety standard determination of sodium diacetate in food.The contents of sodium diacetate and acetic acid in soybean and bean products were determined respectively by using GB 5009.277—2016, and the influence of the background subtraction method, compounds containing “ac-” such as acetic acid, sodium acetate, and ammonium acetate on the determination of sodium diacetate were also investigated.The effect of acetic acid generated during fermentation on the determination of sodium diacetate was investigated by simulating the preparation process of Sufu.According to the deducting acetic acid background method of GB 5009.277—2016, no sodium diacetate was detected in 31 batches of soybean, but 52.44% of bean products were detected.The method of deducting the acetic acid background of GB 5009.277—2016, the existing form of acetic acid, and the acetic acid produced during the fermentation of bean products were the factors affecting the determination of sodium diacetate in bean products.When the test result of sodium diacetate was positive, which was tested by the method of GB 5009.277—2016, it could not be directly determined that the food additive sodium diacetate was used in the sample.

Key words： sodium diacetate; acetic acid; background deduction method; soybean; bean products; fermentation

Cite this article

LI Daoxia , LIU Jun , ZHANG Chisong , ZHOU Haiyan , DI Feida , FANG Qiuye , WANG Qiao . Determination and influencing factors of sodium diacetate in soybean and its products[J]. Food and Fermentation Industries, 2023 , 49(12) : 285 -290 . DOI: 10.13995/j.cnki.11-1802/ts.032934

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