摘要
作为一种普适性高、防腐和抗氧化效果好的添加剂,二氧化硫常以硫磺或焦亚硫酸盐形式应用于各类食品加工中。为保证食品质量安全,我国也出台相关标准分类别对食品中二氧化硫的残留量进行限定。但受多种因素影响,日常监管仍频繁发现食品中二氧化硫残留量不符合规定的现象。立足于实际情况,总结不同食品中二氧化硫的使用情况、官方限量和安全现状,并对降低食品中二氧化硫不合格事件提出建议。
As an additive with high universality, good anti-corrosion and anti-oxidation effect, sulfur dioxide is often used in various food processing in the form of sulfur or pyrosulfite. In order to ensure food quality and safety, China has also introduced relevant standards to limit the residual amount of sulfur dioxide in food. However, affected by various factors,daily supervision still frequently finds that the residual amount of sulfur dioxide in food does not meet the requirements. Based on the actual situation, summary the use, official limit and safety status of sulfur dioxide in different foods, and put forward suggestions to reduce the unqualified events of sulfur dioxide in food.
作者
蔡洁
罗琳
刘栩晔
周伟乾
黄奕佳
CAI Jie;LUO Lin;LIU Xuye;ZHOU Weiqian;HUANG Yijia(Shantou Institute of Inspection and Detection,Shantou 515000)
出处
《食品工业》
2025年第1期199-204,共6页
The Food Industry
关键词
二氧化硫
残留限量
使用情况
安全现状
sulfur dioxide
residual limits
use condition
safety status
