面皮中细菌菌群和食品添加剂的检测分析

Detection and Analysis of Bacteria and Food Additives in Cold Noodles

针对面皮食品,采用平板分离法检测其中细菌群落总数,利用乳糖发酵法检测大肠菌群数,用乙酸锌标准溶液滴定乙二胺四乙酸(EDTA)法检测明矾以及酸碱滴定法检测苯甲酸钠。实验结果表明:口感越好的面皮,其所含明矾越多;而大肠菌群数量越低的面皮,其所含苯甲酸钠越多。

In order to find out the potential safety hazard in cold noodles,the quantities of total bacterial and Escherichia coli were analyzed with plate isolation and lactose fermentation method,respectively,and the content of sodium benzoate and alum were detected with acetate-EDTA and acid-base titration method,respectively.The results show that the more alum cold noodles contain,the better taste it has;and the more sodium benzoate cold noodles contain,the less amount of Escherichia coli will be.