结合实验分析气相色谱法测定糕点中防腐剂的含量

随着人们生活水平的不断提高,对食品的需求也越高,糕点是属于保质期较短的即时食品,为了保证其质量和风味,延长它的货架期,在加工过程中经常加入防腐剂,而过量食用这些防腐剂对人体健康有不同程度的危害。本文根据实验分析如何运用了气相色谱法检测糕点中防腐剂的含量,以供大家参考。

As the standard of living,the demand for higher food,cake belongs to pasteurizd a shorter instant food,in order to ensure its quality and flavor, extended its shelf-life of,during the process often preservatives, and overdoing the preservatives on human health have varying degrees of harm.This article is based on how to use the experimentalanalysis gas chromatograph pastry in content for members ' reference.