小麦粉中过氧化苯甲酰功能及其风险分析

Function and Risk Analysis of Benzoyl Peroxide in the Flour

过氧化苯甲酰作为一种面粉中常见的添加剂越来越受到大家的关注,作为小麦粉改良剂,可以增加小麦粉的粉白度,也可用作氧化剂,促进小麦粉后熟,其分解产物苯甲酸有抑菌作用。但部分商家为了提高面粉的白度值而添加过量的过氧化苯甲酰,严重危害人们的身体健康。为提高公众对过氧化苯甲酰的正确认识,通过对过氧化苯甲酰的功能、风险分析、风险评估、法律法规、风险管理等方面的探讨,并对面粉中添加过氧化苯甲酰的风险进行全面分析,为面粉生产企业、管理部门制定相应的安全标准及质量控制措施提供技术支持和保障。

The Benzoyl Peroxide（BPO） is a food additive which currently has been paid more and more attention.As one kind of wheat flour improver,BPO can increase the whiteness of wheat flour.Otherwise,BPO also can be used as an oxidant to accelerate the flour＇s curing.Benzoic acid,the decomposed production of BPO in flour,has the bacteriostasis function which can suppress the microorganisms＇ growth.However,in order to enhance the whiteness value of the flour,some manufacturers of flour added excessive content of BPO into wheat flour,that impaired people＇s health severely.To raise public awareness of the correct understanding of BPO,its function,risk analysis,risk assessment,laws and regulations,risk management,and other aspects of discussion were studied,as well as a comprehensive analysis of risk to added BPO into wheat flour was given.Meanwhile,some good means had been recommended in order to efficiently control the contents of BPO in the flour.Application of this method will offer powerful technical support for calculated inspection of quality of flour.