警惕部分食品中添加甲醛——南昌地区部分食品中甲醛添加量的检测报告  

A testing report for formaldehyde additive in some foods from Nanchang

作　　者：冯启利[1] 刘大群[1] 叶反帝[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,南昌330047

出　　处：《江西食品工业》2004年第4期40-42,共3页Jiangxi Food Industry

摘　　要：甲醛对人体的危害很大,国家明令禁止在食品中使用,测定某些食品中微量甲醛的含量对于监督和管理食品市场,维护食品市场的安全十分重要。本文采用一种高灵敏度的、测定食品中微(痕)量甲醛的新方法,并以已酰丙酮测定法为对照,对部分食品(原料)进行了一次多品种的抽样检测,测定的结果表明:南昌地区的部分食品(原料)中存在添加甲醛的不法行为,在牛百叶、水发鱿鱼等食品中尤为突出。Due to formaldehyde's tremendous damage to human health, the related State Regulation and Laws strictly prohibit its use in any food. To monitor and manage the food market and maintain a safe food environment, it is paramount important to detect the trace amount of formaldehyde in some foods. This paper reports a new, highly sensitive method for determination of trace amount of formaldehyde in food, comparing with the acetyl acetone method. Using this method, a comprehensive sample test has been taken in the food market of Nanchang district. It indicates that formaldehyde was illegally added into some foods (raw materials), especially prominent in macerated dried squid and beef stomach.

关 键 词：检测报告 南昌地区 食品 甲醛 水发鱿鱼 对照 人体 添加量 原料 测定 

分 类 号：TS207[轻工技术与工程—食品科学] R155[轻工技术与工程—食品科学与工程]