食用木薯淀粉卫生安全指标研究

Study on the safety indexes of edible cassava starch

目的:研究我国食用木薯淀粉的安全指标,以促进行业发展与国际接轨。方法:参考目前国内外木薯淀粉的相关法律法规和标准,对我国食用木薯淀粉行业进行调研,通过对目前市售食用木薯淀粉的关键指标进行比较及检测分析,并且对24批次木薯淀粉产品关键卫生安全指标进行实样验证。结果:水分值与微生物(菌落总数、大肠菌群、霉菌和酵母菌)的量没有相关性;并且由于木薯类植物的天然性质,木薯淀粉还存在氢氰酸污染的可能,虽然目前我国尚未见有食用木薯淀粉中毒的报道,但不可忽略食用木薯淀粉中的这个关键安全指标。结论:建议加强对食用木薯淀粉水分、霉菌和氢氰酸的监测分析,对未来产品质量监督工作提供依据,为进一步完善我国食用木薯淀粉标准提供参考,为食品企业食用木薯淀粉提供保障。

Objective:To study the safety indexes of edible cassava starch and to promote the development of national edible cassava starch business in line with the world.Methods:Based on domestic and foreign related standards and regulations,a survey of domestic cassava starch industry was performed and the key indexes of edible cassava starch on the market were compared and analyzed.A total of 24 batches of cassava starch products were tested.Results:There was no correlation between moisture value and amount of microorganisms(total colonies,coliforms,molds,and yeasts).Due of natural properties of cassava plants,hydrocyanic acid contamination may be possible.Although no report has been reported in China,this key safety index should not be ignored.Conclusion:it is suggested that monitoring and analysis of water content,mold and hydrocyanic acid of edible cassava starch should be reinforced.The study provides a reference for product quality supervision and help improve the standard of edible cassava starch in China and ensure food safety of cassava starch.