| 酱腌菜中苯甲酸、山梨酸含量的检测结果分析 |
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| 引用本文： | 陈宇鸿,沈仁富,陈海红.酱腌菜中苯甲酸、山梨酸含量的检测结果分析[J].中国卫生检验杂志,2012(2):336+338. |
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| 作者姓名： | 陈宇鸿 沈仁富 陈海红 |
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| 作者单位： | 浙江省温岭市疾病预防控制中心 |
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| 摘 要： | 目的:了解我市酱腌菜中防腐剂的使用情况,加强食品添加剂的监测。方法:按GB/T5009.29-2003食品中苯甲酸、山梨酸的测定方法进行定量测定。结果:以GB2760-2007酱腌菜中苯甲酸,山梨酸标准进行评价,检出率为65%,超标率为30%。结论:我市酱腌菜中防腐剂的使用较为广泛,有的厂家超量使用防腐剂情况令人担忧,今后更需加强监督监测,以确保广大消费者的健康和安全。
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| 关 键 词： | 食品防腐剂 苯甲酸 山梨酸 酱腌菜 |
Analysis of benzoic acid and sorbic acid content in pickles |
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| CHEN Yu-hong,SHEN Ren-fu,CHEN Hai-hong.Analysis of benzoic acid and sorbic acid content in pickles[J].Chinses Journal of Health Laboratory Technology,2012(2):336+338. |
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| Authors: | CHEN Yu-hong SHEN Ren-fu CHEN Hai-hong |
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| Institution: | (Wenling Center for Disease Control and Prevention,Wenling 317500,China) |
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| Abstract: | Objective:To understand the use of preservatives in pickles and strengthen the monitoring of food additives.Methods: According to GB/T5009.29-2003,benzoic acid and sorbic acid in pickles were conducted quantitative detection.Results: The detection results were evaluated in accordance with GB2760-2007.The detection rate was 65% and the exceeding rate was 30%.Conclusion: The preservatives were widely used in pickles in Wenling city and overuse were found in some manufacturers,so monitoring should be strengthened to ensure the health and safety of consumers. |
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| Keywords: | Food preservatives Benzoic acid Sorbic acid Pickles |
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