摘要
国家标准GB 5009.28-2016《食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定》中对各类食品中糖精钠含量的测定采用了统一的试样提取方法存在不妥之处。笔者认为,白酒经蒸发至近干后定容至质量数体积,并从严制定检出限和定量限,更利于食品安全的严格监管。
GB 5009.28-2016 《national food safety standards on the determination of benzoic acid, sorbic acid and saccharin sodium in food》had the inadequacies of the unified sample extraction method in different categories of food in the determination of saccharin sodium content. In the author＇s opinion, the liquor should be set volume after evaporation to near dry, and strictly determined the detection limit and quantification limit, which is more conducive to the strict supervision of food safety.
作者
曹宁阳
董娇
何永科
CAO Ning-yang;DONG Jiao;HE Yong-ke(Shenyang Food Inspection Institute, Shenyang Liaoning 110036, China;Shenyang Product Quality Supervision and Inspection Institute,Shenyang Liaoning 110000,China;Shenyang University of Chemical Teehnology ,Shenyang Liaoning 110142 , China)
出处
《食品与发酵科技》
CAS
2018年第3期111-112,共2页
Food and Fermentation Science & Technology
关键词
糖精钠
白酒
试样提取
检出限
saccharin sodium
liquor
detection limit
detection limit
