摘要
为了解市售酱油的安全性,利用分光光度法测定了酱油中4-甲基咪唑的含量。结果表明:所测19种酱油均含4-甲基咪唑,但含量均低于0.02%。从食品着色剂的允许限量评价,其含量符合国家标准。
In order to understand the safety of commercial soy sauce , the content of 4-methylimidazole in soy sauce was determined with the spectrophotometric method.It was shown in the result that 4-methylimidazole existing in all 19 kinds of measured soy sauce, but their quantity was lower than 0.02%, and accord with national standards from the nersDective of food colorants.
出处
《粮食科技与经济》
2015年第5期45-47,共3页
Food Science And Technology And Economy
基金
湖南省教育厅科学研究项目(10C1234)
湘南学院科研基金资助项目(09Y028)
关键词
酱油
4-甲基咪唑
分光光度法
soy sauce, 4-Methylimidazole, spectrophotometric method
