食品添加剂二氧化碳气体中杂质含量的分析方法

Analysis method of impurity content in carbon dioxide as food additives

对食品添加剂二氧化碳气体中杂质含量的分析方法进行综述。按照国家标准GB 1886.228–2016《食品安全国家标准食品添加剂二氧化碳》中杂质的种类和指标要求,阐述了二氧化碳中氧、一氧化碳、一氧化氮、二氧化氮、二氧化硫、苯、甲醇、乙醛、环氧乙烷、氯乙烯、氨、氰化氢等杂质的分析方法。需要考虑不同杂质气体的性质,选择相应的分析方法。二氧化碳中杂质含量分析技术在食品添加剂发展过程中具有重要的理论意义以及实际应用价值。

The analysis methods of impurity content in carbon dioxide gas of food additive were reviewed.According to the type and index requirements of impurities in national standard GB 1886.228–2016 national food safety standard for food additive carbon dioxide",the analysis methods of impurities in carbon dioxide such as oxygen,carbon monoxide,nitric oxide,nitrogen dioxide,sulfur dioxide,benzene,methanol,acetaldehyde,ethylene oxide,vinyl chloride,ammonia,hydrogen cyanide and other impurities in carbon dioxide were described.It is necessary to consider the properties of different impurity gases and select the corresponding analysis method.The analysis technology of impurity content in carbon dioxide has important theoretical significance and practical application value in the development of food additives.