烟台市市售散装酱腌菜中甜味剂残留状况调查

Investigation of sweetener residue in pickled vegetables from sales link in Yantai City

目的了解烟台市市售散装酱腌菜中甜味剂添加情况。方法超高效液相色谱法(带二极管阵列检测器和荧光检测器)进行糖精钠、安赛蜜的检测,并依据GB 2760-2011《食品添加剂使用卫生标准》对调查结果进行了判定和分析。结果调查的300份酱腌菜中,糖精钠合格率为76.67%,不合格样本70份,超标样本均值为0.60 g/kg;是GB 2760-2011限值的4倍,最大检出值为5.81 g/kg;安赛蜜合格率为99.33%,不合格样本2份,最大检出值为0.45 g/kg。结论市售散装酱腌菜中甜味剂检出率和超标率较高,特别是糖精钠超标率及其均值偏高,需要加强监管和监测。

[ Objective] To understand the sweetener residue level of pickled vegetable sampled from sales territory in Yantai City. [ Methods ] The sweetener residue, saccharin sodium salt and Acesulfame K, were detected with Ultra Performance Liquid Chroma- tography （ UPLC } , by diode array detector arid fluorescence detector. The results were judged on GB 2760-2011＂ Hygienic Stand- ards for Uses of Food Additives＂. [ Results] Of 300 pickled vegetable samples, the total qualified rate was 76.67% ; 70 were not qualified, with sample mean of 0.60 g/kg; the maximum detection value was 5.81 g/kg which was 4 times of limit value of GB 2760-2011; the qualified rate of Acesulfame K was 99. 33%, 2 were not qualified, with maximum detected value of 0. 45 g/kg. [ Conclusion ] The sweetener residue level of pickled vegetable is generally detected in pickled vegetable, especially for saccharin sodium salt and its mean value. Therefore, the supervision and monitoring should be enhanced.