In 1870, British scientist H. Fleck described the antiseptic effect of benzoic acid for the first time when he sought an acid to replace the well-known salicylic acid. He established the antiseptic effect of this substance because of the safety of sodium benzoate at that time. Sexual research is not in-depth, and the production technology is not mature enough. It was not used for food preservation for the first time until the beginning of this century. Since then, it has become one of the most used preservatives in the world because of its low price. Sodium benzoate, also known as sodium benzoate, is a commonly used food preservative in the food industry. It is odorless or has a slight benzoin smell and has a sweet and astringent taste. It is stable in the air and can absorb moisture when exposed to the air. Naturally found in blueberries, apples, plums, cranberries, cranberries, prunes, cinnamon and cloves, its bactericidal performance is weaker than that of benzoic acid. The bactericidal effect of 1.180g of sodium benzoate is approximately equivalent to 1g of benzoic acid. In an acidic environment, sodium benzoate has a significant inhibitory effect on a variety of microorganisms. When the pH is 3.5, 0.05% solution can completely inhibit the growth of yeast, but when the pH is above 5.5, it has a poor effect on many molds and yeasts. Almost no effect in alkaline solution. After sodium benzoate enters the human body, in the process of biotransformation, it combines with glycine to form uric acid, or with glucuronic acid to form glucuronide, and all of it is excreted from the body in the urine and does not accumulate in the body. Within the normal dosage range, it has no toxic effects on the human body and is a safer preservative. It can be used in carbonated drinks, concentrated fruit juice, margarine, chewing gum base, jam, jelly, soy sauce, etc. The allowable daily intake (ADI) of the human body is <5 mg/kg body weight (calculated as benzoic acid).
Sodium benzoate is highly lipophilic and easily penetrates the cell membrane into the cell body, interferes with the permeability of the cell membrane, and inhibits the absorption of amino acids by the cell membrane; enters the chemical book body to ionize and acidify the alkali storage in the cell and inhibit the activity of the cell's respiratory enzyme system, To prevent the condensation reaction of acetyl-CoA, to achieve the purpose of food preservation.
