摘要
为调查西安市售酱腌菜中食品防腐剂和糖精钠的使用情况,随机采集西安市区农贸市场和超市酱腌菜共计144份,依据国家标准,采用高效液相色谱法检测苯甲酸、山梨酸、脱氢乙酸和糖精钠,分析其在不同品种、包装方式、采购场合中的使用情况。结果表明:市售酱腌菜的合格率达95.8%,其中3种防腐剂在酱腌菜中的使用较为普遍,苯甲酸的检出率高于脱氢乙酸和山梨酸,糖精钠的检出率较低,主要存在于腌糖蒜和少量腌菜心中。苯甲酸和糖精钠在散装酱腌菜中存在超标使用现象,不合格率分别为8.3%和6.9%,且农贸市场较超市的超标情况严重。因此,应加强农贸市场中散装酱腌菜的监督管理,规范食品添加剂的使用,着重对苯甲酸和糖精钠进行抽查检测。
To investigate the use of food preservatives and sodium saccharin in commercially available pickles in Xi’an,a total of 144 pickles were randomly collected from farmers’markets and supermarkets in downtown of Xi’an.According to national standards,benzoic acid,sorbic acid,dehydroacetic acid,and saccharin sodium were de-tected by high performance liquid chromatography(HPLC),and their usages in different varieties,packaging meth-ods and procurement sites were analyzed.The results showed that the qualified rate of pickles in the market reached 95.8%,three preservatives were widely used in pickles,and the detection rate of benzoic acid was higher than dehydroacetic acid and sorbic acid.Saccharin sodium detection rate was low,mainly existed in the pickled garlic and a small amount of pickled choi sum.The excessive use of benzoic acid and saccharin sodium were found in bulk pickles,the unqualified rates were 8.3%and 6.9%,respectively,and the excessive usage situ-ation was more serious in farmers’markets than in supermarkets.Therefore,the supervision and management of bulk pickles in farmers’markets should be strengthened,the use of food additives should be regulated,and spot check detection of benzoic acid and saccharin sodium should be emphasized.
作者
任彩霞
王立霞
丁毅
REN Cai-xia;WANG Li-xia;DING Yi(College of Life science and Food Engineering,Shaanxi Xueqian Normal University,Xi’an 710100,China;College of Food Science and Nutritional Engineering,Shaanxi Normal University,Xi’an 710119,China)
出处
《保鲜与加工》
CAS
2022年第8期76-81,共6页
Storage and Process
基金
陕西省体育局常规课题(20211349)
食品科学与工程校级重点学科。
关键词
酱腌菜
苯甲酸
山梨酸
脱氢乙酸
糖精钠
pickles
benzoic acid
sorbic acid
dehydroacetic acid
saccharin sodium
