摘要
目的掌握烟台市市售散装酱腌菜中防腐剂含量情况。方法采用超高效液相色谱(UPLC)-二极管阵列检测器(PDA)法检测300份市售散装酱腌菜中7种防腐剂(山梨酸、苯甲酸、脱氢乙酸、尼泊金甲酯、尼泊金乙酯、尼泊金丙酯、尼泊金丁酯)含量。结果苯甲酸检出率为99.7%(299/300),合格率仅为37.3%(112/300),含量平均值为1.55 g/kg,最大检出值5.31 g/kg,是GB 2760—2011规定最大使用量的5.3倍。9种酱腌菜中,什锦菜苯甲酸平均值最高(2.34 g/kg),合格率最低(13.9%)。山梨酸的检出率为68.7%(206/300),平均值0.10 g/kg,最大检出值2.35 g/kg,是GB 2760—2011规定最大使用量的2.3倍。脱氢乙酸检出率为25.0%(75/300),脱氢乙酸含量平均值为0.032 g/kg,合格率100%。结论酱腌菜中苯甲酸含量的合格率最低,超标严重,建议应作为今后重点监督、监测的对象;加强散装酱腌菜的监管力度。
Objective To investigate 7 food preservative residuals of pickled vegetables in bulk at retail market of Yantai, and provide scientific basis for customer making decisions for such product. Methods The residue content of 7 food preservatives including sorbic acid, benzoic acid, dehydroaeetic acid were detected by ultra performance liquid chromatography with photodiode array detector （UPLC-PDA）. The quality of pickled vegetable was judged by GB 2760 - 2011. Results The detection rate of benzoic acid was 99.7% （299/300） , higher than that of sorbic acid which was 68.7% （206/300） , while the detection rate of dehydroacetie acid was only 25.0% . There were 188 samples exceeded the benzoic acid limit of GB 2760 -2011, the maximum value was 5.31 g/kg which was 4.3 times higher than the limit. In addition, the maximum value of sorbic acid was 2.35 g/kg, 2.3 times higher than the limit. Olio had the highest residual level among 300 samples. The parabens were not detected in this investigation. Conclusion The content of benzoic acid was the highest and the violation rate was also the highest. We should strengthen the supervision and monitoring to control food preservative used in pickled vegetables.
出处
《中国食品卫生杂志》
北大核心
2013年第3期264-267,共4页
Chinese Journal of Food Hygiene
基金
2011年烟台市科学技术发展计划(第二批)(2011252)
关键词
散装食品
酱腌菜
防腐剂
食品添加剂
食品安全
调查
Bulk food
pickled vegetables
preservative
food additive
food safety
investigation
