从果园枣树上采摘不同品种的鲜枣，并采用不同干燥方式制得干枣样品，按照GB/T 23495-2009方法《食品中苯甲酸、山梨酸和糖精钠的测定高效液相色谱法》分别检测鲜枣和干枣苯甲酸含量。结果表明：干燥温度可明显影响干枣的苯甲酸含量。分析干枣中苯甲酸含量数据推断出：枣中苯甲酸的形成是在枣的生长期内次级代谢过程中苯丙氨酸解氨酶催化生成反式肉桂酸（T-肉桂酸），再经CoA依赖型β氧化途径生成苯甲酸的前体物-苯丙酰CoA，最终生成苯甲酸；苯丙酰CoA在枣中含量较高，生成苯甲酸的过程比较缓慢，但温度的升高可明显加快这一过程。%Picking different varieties of fresh jujube in Chinese jujube orchard, and the author used different methods of drying fresh jujube. The fresh jujube and the dried samples were detected the benzoic acid content. The results show that the drying temperature can significantly affect the content of benzoic acid. Analysis of dates of benzoic acid content data infer that benzoic acid in Chinese jujube formation is in the growth period of the jujube in secondary metabolism of phenylalanine ammonia lyase catalyzes the formation of trans cinnamic acid (T-cinnamic acid), then formation of benzoic acid through the CoA dependent beta oxidation process. Benzene propionyl CoA in jujube were higher, generating benzoic acid process is relatively slow, but the temperature increase can significantly speed up the process.
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