CAJ | 학술논문

国标规定，丙酸及其盐类作为食品防腐剂可用于面包、糕点、酱油、醋等食品中。由于这些标准的原因，在某些食品或食物中检测到丙酸受到法律的监管。实际上，丙酸可天然存在于多种动物、植物及发酵食品中。为了正确认识食品中存在的丙酸，为食品安全监管提供科学依据，对食品中丙酸的可能来源、本底含量和产生机理进行了综述。
국표규정，병산급기염류작위식품방부제가용우면포、고점、장유、작등식품중。유우저사표준적원인，재모사식품혹식물중검측도병산수도법률적감관。실제상，병산가천연존재우다충동물、식물급발효식품중。위료정학인식식품중존재적병산，위식품안전감관제공과학의거，대식품중병산적가능래원、본저함량화산생궤리진행료종술。
According to the national standard,propionic acid as a food preservative is permitted to use in breads,cakes,soy sauce and vinegar.For the reason of such standards,propionic acid detected in certain foods or foodstuffs detected is legally regulated.In fact,propionic acid is naturally presented in a variety of animals,plants and fermented foods.To accurately understand propionic acid existed in foods and provide scientific basis for food safety supervision,the possible source,intrinsic content and generation mechanism of propionic acid are reviewed.