2020-2021年烟台市市售食品中防腐剂使用状况的调查研究

Investigation and Research on the Use of Preservatives in Commercial Food in Yantai from 2020 to 2021

目的:了解2020—2021年烟台市市售食品中3种防腐剂(苯甲酸、山梨酸和脱氢乙酸)的使用状况。方法:在烟台市各区县的大型超市、农贸市场、商店等食品销售场所随机抽取18个类别共计1867份食品样本,采用高效液相色谱法检测样本中的苯甲酸、山梨酸和脱氢乙酸。结果:有31.12%的样本检出了防腐剂,调味品、肉制品、饮料、酒类、蔬菜制品、水果制品、水产制品、糕点和豆制品防腐剂检出率分别为58.25%、36.61%、23.04%、6.40%、29.71%、27.84%、30.53%、70.39%和19.67%;苯甲酸检出率为7.23%,含量最大值为0.960 g·kg^(-1),平均值为0.0265 g·kg^(-1),调味品中苯甲酸检出率最高(20.71%);山梨酸检出率为21.26%,含量最大值为1.080 g·kg^(-1),平均值为0.0666 g·kg^(-1),调味品中山梨酸检出率最高(42.72%);脱氢乙酸检出率为9.69%,含量最大值为0.454 g·kg^(-1),平均值为0.0120 g·kg^(-1),糕点中脱氢乙酸检出率最高(59.71%)。结论:调味品和糕点中防腐剂检出率较高,今后应作为重点监督、监测对象。

Objective:Learn about the use of 3 preservatives(benzoic acid,sorbic acid and dehydroacetic acid)in commercial food in Yantai from 2020 to 2021.Method:A total of 1867 food samples in 18 categories were randomly selected from large supermarkets,farmers markets,stores and other food sales places in various districts and counties of Yantai,and benzoic acid,sorbic acid and dehydroacetic acid in the samples were detected by high performance liquid chromatography.Result:Preservatives were detected in 31.12%of the samples.The detection rates of preservatives in condiments,meat products,beverages,alcohol,vegetable products,fruit products,aquatic products,cakes and soy products were 58.25%,36.61%,23.04%,6.40%,29.71%,27.84%,30.53%,70.39%and 19.67%.The detection rate of benzoic acid was 7.23%,the maximum content was 0.960 g·kg^(-1),and the average value was 0.0265 g·kg^(-1).The detection rate of benzoic acid in condiments was the highest(20.71%).The detection rate of sorbic acid was 21.26%,the maximum content was 1.080 g·kg^(-1),and the average was 0.0666 g·kg^(-1).The detection rate of sorbic acid in condiments was the highest(42.72%).The detection rate of dehydroacetic acid was 9.69%,the maximum content was 0.454 g·kg^(-1),and the average was 0.0120 g·kg^(-1).The detection rate of dehydroacetic acid in cakes was the highest(59.71%).Conclusion:The detection rate of preservatives in condiments and cakes is relatively high,and they should be regarded as key supervision and monitoring objects in the future.