Detection of sodium diacetate as a food additive

The use of food additives in processed food and convenience food has become increasingly widespread. Processed foods such as oyster sauce, soy sauce, and fish sauce are added with preservatives during the production process to inhibit microbial growth, maintain nutritional value, and other characteristics, thereby extending the shelf life of the food. However, illegal and excessive addition of preservatives can put consumers at risk of allergic reactions and chronic poisoning. Therefore, the "National Food Safety Standard for the Use of Food Additives" (GB 2760-2014) specifies the allowable addition concentration of all preservatives

Oyster sauce, soy sauce, and fish sauce are popular seasonings on people's dining tables. Sodium propionate (calcium) and sodium diacetate are widely used as chemical preservatives in foods such as pastries and soy sauce. According to GB 2760-2014, the allowable usage of propionic acid and its sodium and calcium salts in soy sauce is 2.5g/kg, while they are not allowed to be used in oyster sauce and fish sauce; The usage of sodium diacetate in oyster sauce, soy sauce, and fish sauce is 2.5g/kg. The detection methods for propionic acid in food include gas chromatography and high-performance liquid chromatography. The detection methods for sodium diacetate include high-performance liquid chromatography and ion chromatography. Lin Qinghe et al., Wu Zhongxing et al., and Xiang Linmin et al. reported a method for the simultaneous determination of sodium propionate (calcium) and sodium diacetate in pastries by high-performance liquid chromatography. Xiang Wenjuan et al. reported the determination of sodium propionate (calcium) and sodium diacetate in food using fully automated solid phase extraction (SPE) - HPLC method. Zhu Hongliang et al. reported a method for the simultaneous determination of sodium propionate (calcium) and sodium diacetate in food by high-performance liquid chromatography. Li Min et al. reported the simultaneous determination of sodium diacetate and calcium propionate in Cangshan garlic rice by high-performance liquid chromatography. On September 29, 2014, China received a notification from South Korea that a company in Xiamen had detected substandard food containing propionic acid in oyster sauce. China's national food safety standard GB2760 also stipulates that propionic acid cannot be used in oyster sauce. However, there have been no reports on the detection methods for sodium propionate (calcium) and sodium diacetate content in oyster sauce and other foods

The distillation methods for detecting the content of sodium propionate (calcium) and sodium diacetate in GB/T 5009.120-2003, GB/T 23382-2009, and GB/T 23383-2009 all involve weighing 25g of the sample into a 500mL distillation flask and distilling it into a 250mL volumetric flask, with a final volume of 250mL. This detection method requires a large sample size, a large constant volume, and is relatively time-consuming

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