保健食品中着色剂、甜味剂、防腐剂添加量的分析研究

Study on the Quantity of Synthetic Color,Sweet and Preservative Reagent Use in Healthcare Foods

目的为确定保健食品添加着色剂、甜味剂、防腐剂最大使用量标准的制定提供科学依据,对湖南省范围内市场上存在的保健食品中该类食品添加剂含量进行检测,并进行分析研究。方法应用中国疾病预防控制中心营养与食品安全所规定的“保健食品中着色剂、甜味剂和防腐剂检验方法标准操作程序”,对172份不同品种的保健食品进行检测。为保证检测结果的质量,同时检测质控样品。结果57份样品中44份检出着色剂,检出率为71.2%;其中有9份检出了3种、30份检出了2种、5份样品中检出了1种着色剂。59份样品中14份检出甜味剂,检出率为23.7%;其中有1份检出了2种、13份检出了1种甜味剂。56份样品中49份检出防腐剂,检出率为87.5%;其中有3份检出了2种、46份检出了1种防腐剂。分析质量控制检测结果100%的项目在一倍RSD内。结论为本次调查研究提供了满意的检测结果。建议制定保健食品的添加剂的最大使用限量时:胶囊与液体等其他类型的产品,添加着色剂要分别制定;对于超过饮食结构基本模式制定的每日摄入量(DI)的产品,按照其DI折算;使用某类混和食品添加剂时,每种的加入量与其最大使用限量比值之和≤1;添加食品着色剂靛蓝或酸性靛蓝,要明确,并建立其检测方法。

Objective To provide scientific base for regulatory standards of the limits of healthcare foods additives including the synthetic color, sweet and preservative reagents. Methods We detected the food additives in 172 samples of different kind healthcare foods from the market of Hunan Province using the standard methods provided by Nutrition and Food Safe Research Institute of Chinese Center for Disease Control and Prevention：“Synthetic Color, Sweet Reagent and Preservative Standard Qperating Program of Health Food. ” For quality control, controlled samples were examined simultaneously. Results In 57 samples, 44 detected synthetic color positive, the positive rate was 71.2 % ; among them, 9 samples had 3 kinds of synthetic color and 30 samples had 2 and 5 samples had 1 kind of synthetic color. In 59 samples, 14 samples were sweet matter positive and the positive rate was 23.7% ; 1 sample had 2 kinds and 13 samples had 1 kind of sweet matter. In 56 samples, 49 samples had preservative, the positive rate was 87.5%; 3 samples had 2 kinds and 46 samples had 1 kind of preservative. All the detection results of the quality control samples are within the range of less than 1 RSD. Conclusions Offer satisfactory detection result for this investigation and research. We suggest enacting the “Hygienic Standard for Healthcare Food Additives in Use”. The enacting for synthetic color and other additives should depend on the product types of capsular, liquid and others respectively. There are products of exceeding food structural basic pattern to enact DI and according to the DI convert. Use certain kinds of mixed food additives, each of their use quantity and its “Hygienic Standard for Healthcare Food Additives in Use” must be summed 41. The use of synthetic color indigo or indigo carmine must be clarified and its detection method should be established.