摘要
目的:了解我市酱腌菜中防腐剂的使用情况,加强食品添加剂的监测。方法:按GB/T5009.29-2003食品中苯甲酸、山梨酸的测定方法进行定量测定。结果:以GB2760-2007酱腌菜中苯甲酸,山梨酸标准进行评价,检出率为65%,超标率为30%。结论:我市酱腌菜中防腐剂的使用较为广泛,有的厂家超量使用防腐剂情况令人担忧,今后更需加强监督监测,以确保广大消费者的健康和安全。
Objective： To understand the use of preservatives in pickles and strengthen the monitoring of food additives. Meth- ods ： According to GB/T5009.29 - 2003, benzoic acid and sorbic acid in pickles were conducted quantitative detection. Results： The detection results were evaluated in accordance with GB2760 -2007. The detection rate was 65% and the exceeding rate was 30%. Conclusion： The preservatives were widely used in pickles in Wenling city and overuse were found in some manufacturers, so monitoring should be strengthened to ensure the health and safety of consumers.
出处
《中国卫生检验杂志》
北大核心
2012年第2期336-336,338,共2页
Chinese Journal of Health Laboratory Technology
关键词
食品防腐剂
苯甲酸
山梨酸
酱腌菜
Food preservatives
Benzoic acid
Sorbic acid
Pickles
