调味品产品中苯甲酸和山梨酸的添加水平调查

Investigation on Addition Level of Benzoic Acid and Sorbic Acid in Condiments

目的:了解调味品产品中防腐剂(苯甲酸、山梨酸)的实际添加水平。方法:于市场购买样品,按照国家标准方法对调味品中的防腐剂(苯甲酸、山梨酸)进行检测及结果分析。结果:共采集调味品300份,苯甲酸检出108份,最高检出含量值为1.00g/kg,检出平均值为0.482g/kg,山梨酸检出54份,检出平均值为0.290g/kg。苯甲酸的检出率高于山梨酸的检出率,其中酱油、醋、液体复合调味料的苯甲酸的检出率较山梨酸的检出率突显较多。酱油、液体复合调味料、醋的苯甲酸的和山梨酸的平均值均位居前列。结论:不同企业、不同生产日期的产品中,苯甲酸、山梨酸添加水平不同。建议企业提高生产质量控制,政府加强监管。

Objective： To learn about the level of adding preservatives （benzoic acid and sorbic acid） in condiments. Methods： We bought products from the market. Food preservatives（including benzoic acid and sorbic acid） were detected and analyzed in accordance with national standard methods. Results： Among 300 condiments, 108 products were detected benzoic acid. The maximum contents of benzoic acid was 1.00 g/kg. The average contents of benzoic acid was 0.482 g/kg. 54 products were detected sorbic acid. The average contents of sorbic acid was 0.290 g/kg. The detection rate of benzoic acid was higher than that of sorbic acid. The difference was larger in soy sauce, vinegar, liquid complex condiment, which boasted the highest the average contents of benzoic acid and sorbic acid. Conclusion： There were varying degrees of use of benzoic acid and sorbic acid among condiments from different enterprises and different date of production. It is suggested that enterprises improve production quality control and the government strengthen supervision