2018年桐乡市酱腌菜中4种食品添加剂含量的调查分析

Investigation and analysis of four food additives in pickled vegetables in Tongxiang City in 2018

目的了解桐乡市酱腌菜中苯甲酸、山梨酸、糖精钠和安赛蜜的含量水平,为食品安全风险预警提供依据。方法2018年在桐乡市各生产厂家、超市、农贸市场随机抽取205份样本,均质后经沉淀处理,按GB 5009.28—2016和GB/T 5009.140—2003检测,按GB 2760—2014《食品添加剂使用标准》评价。结果205份酱腌菜中苯甲酸、山梨酸、糖精钠和安赛蜜平均含量为1.13 g/kg、0.02 g/kg、0.16 g/kg、0.03 g/kg,中位数分别为3.04 g/kg、0.00 g/kg、0.36 g/kg、0.00 g/kg,最高含量分别为5.21 g/kg、0.86 g/kg、1.62 g/kg、0.28 g/kg,超标率分别为33.7%、0.0%、33.2%、0.0%,不同来源的酱腌菜中苯甲酸、山梨酸、糖精钠和安赛蜜的含量差异有统计学意义(P<0.01)。结论定型包装和超市散装酱腌菜中苯甲酸、山梨酸、糖精钠和安赛蜜添加水平总体不高,但农贸市场零售散装酱腌菜中苯甲酸、糖精钠添加情况比较严重,应引起相关部门重视。

Objective To understand the levels of benzoic acid,sorbic acid,sodium saccharin and acesulfame in pickled vegetables in Tongxiang City,and provide basis for food safety risk warning.Methods In 2018,205 samples were randomly selected from various manufacturers,supermarkets,and farmers'markets in Tongxiang City.After homogenization,they were subjected to precipitation treatment,and tested in accordance with GB 5009.28—2016 and GB/T 5009.140—2003,and evaluated by Standards for Use of Food Additives.Results The average contents of benzoic acid,sorbic acid,sodium saccharin and acetic acid in 205 pickles was 1.13 g/kg,0.02 g/kg,0.16 g/kg,0.03 g/kg,median was respectively 3.04 g/kg,0.00 g/kg,0.36 g/kg,0.00 g/kg,the highest contents are 5.21 g/kg,0.86 g/kg,1.62 g/kg,0.28 g/kg,the over-standard rate are 33.7%,0.0%,33.2%,0.0%,the content differences of benzoic acid,sorbic acid,sodium saccharin and acesulfame in pickles from different sources were statistically significant(P<0.01).Conclusion The added levels of benzoic acid,sorbic acid,sodium saccharin,and acetic acid in stereotyped packages and supermarket bulk pickles are generally not high.However,the addition of benzoic acid and sodium saccharin in bulk pickles in retail markets is more serious,which should attract the attention of relevant departments.