甘草水果中糖精钠、甜蜜素的测定及结果分析

Determination and Result Analysis of Saccharin Sodium and Cyclamate in Licorice Fruit

目的:提高景区特色美食的食品质量,规范生产。方法:随机抽取景区10家小餐饮店的甘草水果样品10批次,进行糖精钠和甜蜜素的含量测定。结果:有2批次的糖精钠和4批次的甜蜜素项目结果不合格,总不合格率为60%。结论:景区小餐饮店甘草水果的甜味剂使用存在很多问题,需要加强监督,增加抽检次数,让商家引起关注,不断改善产品质量。

Objective:To improve the food quality and standardize the production of the characteristic food in scenic spots.Method:The contents of saccharin sodium and cyclamate were determined by sampling 10 batches of licorice fruit samples from 10 small restaurants in scenic spots.Result:There were 2 batches of sodium saccharin and 4 batches of cydoline project results were unqualified,the total unqualified rate was 60%.Conclusion:There are many problems in the sweetener use of licorice fruit in small restaurants in scenic spots,so it is necessary to strengthen supervision,increase the number of sampling inspections,let businesses attract attention,and constantly improve product quality.