烘焙食品中常用防腐剂的检测及残留量分析

Detection and Residue Analysis of Common Preservatives in Bakery Foods

为探究烘焙食品中常用防腐剂检测残留量与理论添加量之间的关系,对7支蛋糕和7支面包实验产品中的山梨酸钾、脱氢乙酸钠、丙酸钙含量和保质期后一周内产品中常规理化、微生物指标进行检测。结果显示,不同产品中丙酸、山梨酸、脱氢乙酸的平均残留率分别为84%~99%、61%~104%、38%~76%,相对标准偏差分别为6%~14%、6%~22%、12%~38%,保质期后一周内产品中理化指标和微生物指标检测结果均符合产品标准要求。基于残留率和稳定性,丙酸居首,山梨酸次之,其三是脱氢乙酸,各防腐剂检测残留率及稳定性受添加剂本身性质、添加或带入方式、生产工艺条件、样品制备均匀性等多重因素影响。14支烘焙食品中各防腐剂在规范、均匀添加使用的前提下,其检测残留量均能满足GB 2760-2014限量要求,且能较好的保证产品货架期质量安全。

For exploring the relationship between preservative residue and theoretical addition in bakery foods,the contents of potassium sorbate,sodium dehydroacetate and calcium propionate in seven cakes and seven breads,the conventional chemical and microbial indexes in the products within one week after the shelf life were detected.The results showed that the average residue rates of propionic acid,sorbic acid and dehydroacetic acid in different products were 84%~99%,61%~104% and 38%~76%,respectively,and the relative standard deviations were 6%~14%,6%~22% and 12%~38%,respectively.The test results of chemical and microbial indexes in products within one week after shelf life met the requirements of product standards.In terms of residue rate and stability,propionic acid was the highest,sorbic acid was the second,and dehydroacetic acid was the worst.The detection residue rate and stability of preservatives were affected by multiple factors such as the nature of additives,adding or bringing methods,production process conditions,sample preparation uniformity and so on.On the premise of standardized and uniform addition and use of preservatives in 14 baked samples,the detected residue values can meet the limit requirements of GB 2760-2014,and the quality and safety of products can be better ensured in shelf life.