| 北京市宣武区市售酱腌制蔬菜中防腐剂和糖精钠检测结果分析 |
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| 引用本文： | 王玮,张乔娜.北京市宣武区市售酱腌制蔬菜中防腐剂和糖精钠检测结果分析[J].职业与健康,2011,27(18):2097-2098. |
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| 作者姓名： | 王玮 张乔娜 |
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| 作者单位： | 北京市宣武区疾病预防控制中心理化检验科,100053 |
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| 摘 要： | 目的了解宣武区市售酱腌制蔬菜中防腐剂及糖精钠的使用情况。方法样品经水浸泡,超声提取处理后,采用高效液相色谱法测定山梨酸、苯甲酸、糖精钠。结果 56份样品合格率为92.8%,其中山梨酸合格率为100%,苯甲酸合格率为96.4%,糖精钠合格率为98.2%。结论宣武区市售酱腌制蔬菜中防腐剂及糖精钠含量基本符合国家标准,卫生质量较好。
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| 关 键 词： | 酱腌制蔬菜 苯甲酸 山梨酸 糖精钠 |
Analysis on the Determination Results of Preservative and Saccharin Sodium in Pickled Vegetable in Xuanwu District of Beijing City |
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| WANG Wei,ZHANG Qiao-na.Analysis on the Determination Results of Preservative and Saccharin Sodium in Pickled Vegetable in Xuanwu District of Beijing City[J].Occupation and Health,2011,27(18):2097-2098. |
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| Authors: | WANG Wei ZHANG Qiao-na |
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| Institution: | WANG Wei,ZHANG Qiao-na(Xuanwu District Center for Disease Control and Prevention,Beijing,100053,China) |
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| Abstract: | Objective]To survey preservative and saccharin sodium in pickled vegetable in Xuanwu District of Beijing City.Methods]After soaked by water,the samples were extracted though ultrasonic waves,Benzoic acid,Sorbic acid and Saccharin Sodium were determined by HPLC.Results]The qualified rate of 56 samples was 92.8%.The qualified rate of sorbic acid,benzoic acid and saccharin sodium was 100%,96.4%,and 98.2%,respectively.Conclusion]The contents of preservative and saccharin sodium in pickled vegetable are basi... |
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| Keywords: | Pickled vegetable Benzoic acid Sorbic acid Saccharin Sodium |
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