食品防腐剂在食品中应用现状分析

Analysis of current situation of food preservatives application in food

伴随时代发展,已有越来越多的食材被研制成食物,现有不同种类的食品添加剂加入食品中以求更好保证食品的新鲜、安全。食品添加剂中的食品防腐剂已与人们的日常生活密不可分且应用广泛。现将食品防腐剂分为化学防腐剂和天然食物防腐剂两大类,其中化学防腐剂又可以下分为酸性防腐剂、酯类防腐剂和无机盐防腐剂三类。防腐剂主要通过破坏微生物的细胞结构或干扰微生物正常的生理功能等方式实现防腐作用。依据已出台的国家标准规范,在规定范围内使用可以保证食品安全,对人体健康无害,但化学防腐剂长期大量使用则含有诱癌性、致畸性、低毒性以及其他潜在危害。未来可加大研发力度,联合应用增加效果,限制化学防腐剂的使用量以及对民众进行相关知识科普等,使食品防腐剂的使用更加合理并发挥其应有的效果。

With the development of food industry,food additives are used in order to ensure the freshness and safety of food products. Food preservatives,one of the important food additives,are widely used in food. Food preservatives are divided into two categories :chemical preservatives and natural food preservatives. Chemical preservatives also can be divided into three categories :acid preservatives,ester preservatives and inorganic salt preservatives. The antiseptic effect of preservatives is mainly achieved by either destroying cell structure or interfering with normal physiological function of microorganisms. According to the national standards and specifications,as long as the use of chemical preservatives within the scope,it can ensure food safety and is harmless to people. However,long time accumulation of chemical preservatives can lead to carcinogenicity,teratogenicity,low toxicity and other potential hazards. Therefore,the research and product development on food preservatives should be increase,combining usage of preservatives should be more considered,and chemical preservatives usage should be limited. The food preservative related knowledge also should be educated to the public. The ultimate goal is to make sure that food preservatives are used in a reasonable and effective way.