2013年食品防腐剂的应用及发展趋势调研

2013's Food Preservative Applications and Trends Research

通过对大型超市66种各类代表性食品所标示的食品防腐剂及保质期的情况调研,经统计分析,得出以下结论:第一、其中有32种即约48.5%的食品不添加任何防腐剂,其保质期为1个月~36个月,主要包括饮用水类、部分果汁类、油炸类、干货类、高糖高酸类、以及要求商业无菌的罐头类食品;另34种即约51.5%的食品必须添加食品防腐剂,其保质期为1.5个月~24个月(面包为7 d^10 d),这类食品一般是受灭菌条件、生产加工环境及包装物阻隔性等条件所限,必须添加相应的防腐剂才能达到其所标示的保质期。第二、从所标示的防腐剂可以看出,传统防腐剂苯甲酸钠、山梨酸钾仍在广泛使用,二者之和约占已添加防腐剂的食品样本的91.2%。第三、天然无毒的生物防腐剂乳酸链球菌素、纳他霉素也逐步被食品业界认识和接受,开拓了应用市场,此类防腐剂因为安全、无毒,高效,使用的系统风险小,值得大力推广,已经部分替代苯甲酸钠等化学防腐剂的应用。并且,生物防腐剂与化学防腐剂配合使用,取得用最少量的防腐剂获得最大效果的防腐作用,这将是防腐剂应用及发展的重要趋势之一。

Statistical analysis of food preservatives and shelf life about 66 kinds of typical food in a large supermarket, we draw the following conclusions： first, 32 kinds or approximately 48.5 % of the foods did not add any preservatives,their shelf lives are 1 month-36 months,which include the class of drinking water,some juice, fried, dry, high in sugar, acids, as well as the requirements of commercial sterilization of canned foods; the other 34 that about 51.5 % of the foods must add food preservative, their shelf lives are 1.5 months -24 months （bread＇s is 7 days -10 days）, such foods were generally subject to sterilization conditions, production processing environment and packaging barrier limited conditions and they must be added preservatives to achieve its labeled shelf life. Secondly,it can be seen from the marked preservatives,traditional preservatives such as sodium benzoate and potassium sorbate were still widely used, and between the two accounted for 91.2 % of the add preservatives in food samples. Third,the natural non-toxic biological preservatives such as Nisin and Natamycin,had also gradually been understanded and accepted by food industry,openning up the application market.These preservatives were safe, non-toxic, high efficiency ,less systemic risk and worth promoting, and had a partial substitute for the application of chemical preservatives such as sodium benzoate. And biological preservatives and chemical preservatives used in conjunction could obtain maximum effect with the minimum amount of preservative, which will be important trends in the application and development of the preservatives.