市售临过期粮谷类加工食品中4种添加剂的含量变化分析

Analysis on the Content Change of Four Additives in Processed Grain and Cereal Foods on Market

该试验旨在研究利用高效液相色谱法测定市售临期粮谷类加工食品中多种添加剂的含量变化。通过对方便食品、膨化食品、糕点食品三大类食品共11份样品进行检测。依据GB 5009.28—2016第一法测定苯甲酸、山梨酸、糖精钠和安赛蜜的含量变化。结果表明:样品中未检测到食品添加剂苯甲酸和糖精钠的含量变化;方便食品中仅检测出有山梨酸的含量变化:0.0650~0.299 g/kg。膨化食品中检测出安塞蜜的含量变化:0.112~0.148 g/kg。糕点类食品中检测出山梨酸的含量变化:0.112~0.301 g/kg,检测结果未超过国标要求。安赛蜜、苯甲酸、山梨酸和糖精钠的平均加标回收率为92.7%~100.9%,试验效果良好。

Study the use of high performance liquid chromatography to determine the changes in the content of various additives in processed grains and cereals on the market.A total of 11 samples of three major categories of food,including convenience food,puffed food and pastry food,were tested.The content changes of benzoic acid,sorbic acid,sodium saccharin and acesulfame potassium were determined according to the first method of GB 5009.28—2016.The test results showed that no changes in the content of food additives benzoic acid and sodium saccharin were detected in the samples;Only changes in the content of sorbic acid were detected in the convenience food:0.0650-0.299 g/kg.The content change of Ansemil in puffed food was 0.112-0.148 g/kg.The content of sorbic acid detected in pastry foods changed from 0.112 g/kg to 0.301 g/kg,and the test results did not exceed the requirements of the national standard.The average recovery rate of acesulfame potassium,benzoic acid,sorbic acid and sodium saccharin was 92.7%-100.9%,and the test effect was good.