Page 190 - PowerPoint Presentation

ODREĐIVANJE SORBINSKE KISELINE U FINIM PEKARSKIM PROIZVODIMA

DETERMINATION OF SORBIC ACID IN FINE BAKERY PRODUCTS

Autor: SARA MILOŠEVIĆ Učenica osmog razreda Osnovne škole “Dušan Jerković”, Inđija

Regionalni centar za talente Beograd II Mentori: MILICA PUĐA, student II godine Farmaceutskog fakulteta
Univerziteta u Beogradu

REZIME

Ţivot koji donosi savremeno doba znatno je uticao na različite navike ljudi, između ostalog na ishranu, a time i
na prehrambenu industriju. Ukoliko se u namirnici razviju mikroorganizmi, hrana postaje opasna za upotrebu. Da bi
se hrani produţio rok trajanja u nju se dodaju konzervansi. Sorbinska kiselina se najčešće koristi kao konzervans u
različitim proizvodima kao što su osveţavajuća bezalkoholna pića, margarin, pekarski proizvodi i sirevi. Dosadašnja
naučna saznanja pokazuju da sorbinska kiselina nije opasna po ljudsko zdravlje i da nema neţeljenih dejstava
ukoliko se upotrebljava u dozvoljenim granicama, koje propisuje Pravilnik o prehrambenim aditivima (Sl.glasnik RS
63/13). Cilj ovog rada je bio da proverimo da li se poštuju propisane granice i da li je zaista neophodno dodati aditiv
kako bi proizvod bio upotrebljiv duţi vremenski period. Prema Pravilniku u fine pekarske proizvode je dozvoljeno
dodati do 2000 mg/kg sorbinske kiseline. Nabavljena su dva industrijska upakovana kroasana različitih proizvođača
čiji je rok upotrebe tri meseca i jedan kroasan iz pekare. U industrijskim kroasanima je deklarisano prisustvo
sorbinske kiseline. U pekarskom kroasanu nije dozvoljeno dodavanje konzervansa. U ovim uzorcima smo odredili
sadrţaj sorbinske kiseline HPLC metodom (standardna metoda NMKL 124). U pekarskom kroasanu nije pronađena
sorbinska kiselina. U industrijskom kroasanu 1 je izmereno 847,3 mg/kg, a u industrijskom kroasanu 2 611,0 mg/kg.
Oba kroasana sadrţe sorbinsku kiselinu u količini ispod dozvoljene, što pokazuje da su proizvodi ispravni. Deca su
najčešći potrošači ovih namirnica, te prema PDU (25 mg/kg) za prosečno dete (35 kg) je preporučljivo da dnevno
pojede samo jedan industrijski kroasan. Svi kroasani su sačuvani i nakon 15 dana je vidljivo da su se na pekarskom
kroasanu razvili mikroorganizmi, a industrijski su i dalje bezbedni za upotrebu. Dokazano je da je upotreba
konzervanasa opravdana kada je potrebno produţiti rok upotrebe proizvodu. Ključne reči: sorbinska kiselina,
aditivi, konzervansi, kroasan, HPLC

SUMMARY

A life that brings modern times significantly affected the different habits of people, including in food and thus to
the food industry. If microorganisms develop in the foodstuff, it becomes dangerous to use. In order to prolong the
shelf life of food preservatives are added. Sorbic acid is commonly used as a preservative in various products such as
non-alcoholic drinks, margarine, bakery products and cheeses. Previous scientific studies have shown that sorbic acid
is not harmful to human health and that there are no adverse effects if used within permitted limits, prescribed by the
Pravilnik o prehrambenim aditivima (Sl. glasnik RS 63/13). The aim of this study was to verify whether limits were
exceeded and whether it is really necessary to add an additive to a product to keep it usable for a longer period of
time. According to the Regulations, it’s allowed to add up to 2000 mg / kg of sorbic acid in the fine bakery products.
There were purchased two industrial packaged croissants different manufacturers whose shelf life of three months
and a croissant from a bakery. In industrial croissants is declared the presence of sorbic acid. In the bakery croissant
is not allowed to add preservatives. In these samples we have determined the content of sorbic acid HPLC method
(standard method NMKL 124). In the bakery croissant wasn’t found sorbic acid. In the industrial croissant 1 was
found 847.3 mg / kg, and in the industrial croissant 2 611.0 mg / kg. Both croissants contain sorbic acid in an amount
below the minimum, which indicates that the products are correct. Children are the most frequent consumers of these
foods, and by PDU (25 mg / kg) for the average child (35 kg) is recommended to eat only one industrial croissant.
All croissants are preserved and after 15 days it is evident that at the bakery croissant develop microorganisms and
industry are still safe to use. It has been shown that the use of preservatives is justified when it is necessary to extend
the shelf life product. Key words: sorbic acid, additives, croissant, HPLC