广州市售糕点、熟肉制品中人工合成色素含量的现状分析  

Analysis of existing circumstance of pigment content of pastry and cooked meat product sold in Guangzhou

作　　者：刘虹[1] 谢承恩[1] 郑绍珍[1] 

机构地区：[1]广州市越秀区疾病预防控制中心,广州510120

出　　处：《中国卫生检验杂志》2007年第2期341-341,358,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:为全面了解广州市售糕点、熟肉制品中人工合成色素含量情况。方法:对市场上销售的糕点、熟肉制品进行随机抽样调查,用高效液相色谱法检测分析了72份糕点、91份烧卤熟肉制品中人工合成色素柠檬黄、苋菜红、胭脂红、日落黄、亮蓝的含量。结果:发现检出样品中,糕点中人工合成色素的不合格率为36.11%,熟肉制品中人工合成色素的不合格率为6.59%,以上结果说明,糕点、熟肉制品中滥用人工合成色素情况比较严重,特别是糕点行业,合格率仅为60.66%,应引起有关部门的高度重视。结论:为了进一步提高市民食用糕点、烧卤熟肉制品的安全性及减少对人体健康的危害,建议加强消费市场的卫生监督。Objective：To understand existing circumstance of the pigment content of pastry and cooked meat product which are sold in Guangzhou. Methods：Investigating the pastry and cooked meat product in market at random spot - check, using the HPLC method to have analyzed the content of lemon, amaranth, carmine, sunset yellow, brilliant blue lake in 72 pastry and 91 cooked meat product. Results：We found in checked samples the fraction defective of the content of pastry was 36. 11% and the fraction defective of cooked meat product was 6. 59%. The result showed it was serious to misuse the pigment in pastry and cooked meat product. Conclusion：We suggest strengthening health supervision in consuming market.

关 键 词：人工合成色素 糕点 熟肉制品 高效液相色谱 

分 类 号：O657.72[理学—分析化学]