{"id":190,"date":"2024-02-06T09:25:22","date_gmt":"2024-02-06T08:25:22","guid":{"rendered":"http:\/\/localhost\/wordpress\/index.php\/2015\/12\/22\/oxid-siricity-siricitany\/"},"modified":"2024-02-06T11:33:49","modified_gmt":"2024-02-06T10:33:49","slug":"oxid-siricity-siricitany","status":"publish","type":"post","link":"https:\/\/potravinyx.cz\/?p=190","title":{"rendered":"Oxid si\u0159i\u010dit\u00fd, si\u0159i\u010ditany"},"content":{"rendered":"\n

V potravin\u00e1\u0159stv\u00ed m\u00e1 navzdory sv\u00e9mu syntetick\u00e9mu vzniku bohat\u00e9 vyu\u017eit\u00ed zejm\u00e9na jako antioxidant a konzervant.<\/p>\n\n\n\n

Pou\u017e\u00edv\u00e1 se zejm\u00e9na ve vina\u0159stv\u00ed proti hn\u011bdnut\u00ed b\u00edl\u00e9ho v\u00edna. Pova\u017euje se tak\u00e9 za p\u0159\u00edrodn\u00ed b\u011blidlo a uchovatel p\u0159\u00edrodn\u00ed barvy ovoce, kter\u00e9 by jinak p\u0159i b\u011b\u017en\u00e9m styku se vzduchem hnedlo. Vyu\u017e\u00edv\u00e1 se tedy p\u0159i su\u0161en\u00ed ovoce, zava\u0159ov\u00e1n\u00ed, p\u0159i v\u00fdrob\u011b n\u00e1poj\u016f a d\u017eem\u016f.<\/p>\n\n\n\n

Oxid si\u0159i\u010dit\u00fd je i p\u0159es v\u0161echny sv\u00e9 benefity st\u00e1le jedovat\u00fd plyn, kter\u00fd i v mal\u00e9m mno\u017estv\u00ed vyvol\u00e1v\u00e1 u citliv\u00fdch lid\u00ed alergick\u00e9 reakce, z\u00e1vrat\u011b, bolesti hlavy a b\u0159icha, probl\u00e9my astmatick\u00e9ho typu. Koncentrace bez zjevn\u00e9ho \u00fa\u010dinku 70 mg\/kg t\u011blesn\u00e9 hmotnosti\/den ekvivalent\u016f oxidu si\u0159i\u010dit\u00e9ho a to i z hlediska dr\u00e1\u017ediv\u00e9ho \u00fa\u010dinku na tr\u00e1vic\u00ed trakt zv\u00ed\u0159at. Za pou\u017eit\u00ed bezpe\u010dnostn\u00edho faktoru 100 byla odvozena hodnota akceptovateln\u00e9ho denn\u00edho p\u0159\u00edjmu pro \u010dlov\u011bka (ADI, Acceptable Daily Intake) 0\u20130,7 mg SO2\/kg t\u011blesn\u00e9 hmotnosti.<\/p>\n\n\n\n

Potravin\u00e1\u0159sk\u00e1 legislativa uv\u00e1d\u00ed, \u017ee koncentraci v\u011bt\u0161\u00ed jak 10 mg\/kg anebo 10 mg\/l (su\u0161en\u00e9 ovoce, ovocn\u00e9 konzervy, v\u00fdrobky z brambor) je nutn\u00e9 uv\u00e1d\u011bt na etiketu, nebo na j\u00eddeln\u00edm l\u00edstku.<\/p>\n\n\n\n

Z\u00e1va\u017en\u00e9 alergick\u00e9 reakce (anafylaxe) jsou m\u00e9n\u011b \u010dast\u00e9. Anafylaktick\u00e1 reakce byla v\u0161ak tak\u00e9 zaznamen\u00e1na, ale je velmi vz\u00e1cn\u00e1. Mezi p\u0159\u00edznaky pat\u0159\u00ed zrudnut\u00ed, zrychlen\u00ed srde\u010dn\u00edho rytmu, du\u0161nost, kop\u0159ivka, z\u00e1vrat\u011b, \u017ealude\u010dn\u00ed nevolnost a pr\u016fjem, kolaps, brn\u011bn\u00ed nebo pot\u00ed\u017ee s polyk\u00e1n\u00edm. N\u011bkte\u0159\u00ed pacienti budou m\u00edt alergick\u00e9 reakce na sulfonamid molekuly obsahuj\u00edc\u00ed l\u00e9ky nebo sulfonamidov\u00e1 antibiotika.<\/p>\n\n\n\n

Zdroje si\u0159i\u010ditan\u016f:<\/h2>\n\n\n\n

N\u00e1poje:<\/strong> Lik\u00e9ry, n\u011bkter\u00e9 ovocn\u00e9 \u0161\u0165\u00e1vy, pivo a v\u00edno, n\u011bkter\u00e9 nealkoholick\u00e9 n\u00e1poje, instantn\u00ed \u010daj.<\/p>\n\n\n\n

Ostatn\u00ed kapaliny:<\/strong> Komer\u010dn\u00ed p\u0159\u00edpravky citr\u00f3nu a limetkovou \u0161\u0165\u00e1vou, octem, hroznov\u00e9 \u0161\u0165\u00e1vy.<\/p>\n\n\n\n

Komer\u010dn\u00ed potraviny:<\/strong> Such\u00e9 brambory, n\u011bkter\u00e9 om\u00e1\u010dky a om\u00e1\u010dky a ovocn\u00e9 polevy, koktejlov\u00e9 t\u0159e\u0161n\u011b, nakl\u00e1dan\u00e9 cibulky, javorov\u00fd sirup, d\u017eemy, \u017eel\u00e9, su\u0161enky a chl\u00e9b nebo kol\u00e1\u010d nebo t\u011bsto na pizzu.<\/p>\n\n\n\n

Ovoce:<\/strong> Su\u0161en\u00e9 meru\u0148ky. Su\u0161en\u00e9 hrozinky obvykle neobsahuj\u00ed si\u0159i\u010ditany.<\/p>\n\n\n\n

Sal\u00e1ty a ovocn\u00e9 sal\u00e1ty:<\/strong> N\u011bkdy p\u0159id\u00e1vaj\u00ed restaurace do sal\u00e1t\u016f i ovocn\u00fdch si\u0159i\u010ditany, aby bylo mo\u017eno zachovat jejich barvu.<\/p>\n\n\n\n

Kor\u00fd\u0161i:<\/strong> N\u011bkdy se pr\u00e1\u0161ek p\u0159id\u00e1v\u00e1 p\u0159es vr\u0161ek kor\u00fd\u0161\u016f, je tak mo\u017enost omezit zm\u011bnu zbarven\u00ed.<\/p>\n\n\n\n

Maso:<\/strong> N\u011bkdy se p\u0159id\u00e1vaj\u00ed ileg\u00e1ln\u011b do sekan\u00e9 maso nebo uzeniny masa.<\/p>\n\n\n\n

Ostatn\u00ed potraviny:<\/strong> \u017delatina, kokos.<\/p>\n\n\n\n

Ozna\u010dov\u00e1n\u00ed si\u0159i\u010ditan\u016f v potravin\u00e1ch:<\/h2>\n\n\n\n

220<\/strong> Kysli\u010dn\u00edk si\u0159i\u010dit\u00fd<\/p>\n\n\n\n

221<\/strong> Si\u0159i\u010ditan sodn\u00fd<\/p>\n\n\n\n

222<\/strong> Hydrogensi\u0159i\u010ditan sodn\u00fd<\/p>\n\n\n\n

223<\/strong> Disi\u0159i\u010ditan sodn\u00fd<\/p>\n\n\n\n

224<\/strong> Disi\u0159i\u010ditan draseln\u00fd<\/p>\n\n\n\n

226<\/strong> Si\u0159i\u010ditan v\u00e1penat\u00fd<\/p>\n\n\n\n

227<\/strong> V\u00e1pn\u00edk bisulfite<\/p>\n\n\n\n

228<\/strong> Hydrogensi\u0159i\u010ditan draseln\u00fd<\/p>\n\n\n\n

zdroj:<\/p>\n\n\n\n

Zauj\u00edmavosti<\/a><\/blockquote>