2018年上半年生产环节糕点防腐剂及甜味剂安全检测结果分析

2018 Production of Pastry Preservatives and Sweeteners Analysis of Safety Test Results

本文旨在了解2018年某市生产环节中糕点防腐剂和甜味剂的使用情况,为食品安全监管提供数据支持,以便于加强食品添加剂的监督管理,进一步规范食品添加剂的合理使用。从93家企业生产环节中抽取107批糕点,依据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》、GB 23377-2009《食品中脱氢乙酸的测定高效液相色谱法》和SN/T 3538-2013《出口食品中六种合成甜味剂的检测方法液相色谱-质谱/质谱法》测定。对样品中的山梨酸、脱氢乙酸、阿斯巴甜和甜蜜素含量进行检测分析。107批次产品中山梨酸检出率为49.5%;脱氢乙酸检出率为46.7%;阿斯巴甜检出率0.93%,甜蜜素检出率7.5%。

This article aims to understand the use of preservatives and sweeteners in the production process of a city in 2018,provide data support for food safety supervision,in order to strengthen the supervision and management of food additives and further standardize the rational use of food additives.107 batches of cakes were extracted from 93 companies in the production process,based on GB 5009.28-2016“Determination of benzoic acid,sorbic acid and saccharin sodium in foods”and GB 23377-2009“Determination of dehydroacetic acid in foods.“Phase chromatography,”SN/T 3538-2013“Determination of six synthetic sweeteners in export foods by liquid chromatography-mass spectrometry/mass spectrometry”.The contents of sorbic acid,dehydroacetic acid,aspartame and cyclamate in the samples were analyzed.The detection rate of sorbic acid in 107 batches was 49.5%,the detection rate of dehydroacetic acid was 46.7%,the detection rate of aspartame was 0.93%,and the detection rate of cyclamate was 7.5%.