四类食品中防腐剂、甜味剂监测结果分析  

Analysis on tested results of antiseptic & sweeting agent in four types of foods

作　　者：杨娜敬[1] 秦振顺[1] 董彬[1] 路杨[1] 

机构地区：[1]河北省疾病预防控制中心,石家庄050021

出　　处：《中国卫生检验杂志》2009年第3期639-640,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的：了解防腐剂、甜味剂在食品中的使用情况。方法：对2006～2007年在经常性卫生监督工作中随机抽取的四类427份样品,按国家规定的检测方法进行检测。结果：总体合格率86.42%（369/427）。其中乳饮料89.09%（98/110）,果汁饮料90.52%（105/116）,蜜饯83.00%（83/100）,酱菜82.18%（83/101）。不合格项目主要是糖精钠、苯甲酸、山梨酸、甜蜜素。结论：加大卫生监督力度,对相关企业加强宣传培训等措施,提高食品卫生质量。Objective：To find out the usage condition of antiseptic and sweeting agent in the food.Methods：Randomly take 427 samples from the four type foods at the regular hygiene supervision work,and test them according to the test methods stipulated by the state.Results：The total qualification rate 86.42%（369/427）.Of which： milk beverage 89.09%（98/110）,juice beverage 90.52（105/116）,glazed fruit 83.00%（83/100）,pickle82.18%（83/101）.The unqualified items mainly are saccharin sodium,benzoic acid,sorbic acid,and sodium cyclamate.Conclusion：We should enhance hygiene supervision force,increase the training to enterprise and other methods to improve hygiene quality.

关 键 词：防腐剂 甜味剂 合格率 建议 

分 类 号：R155.5[医药卫生—营养与食品卫生学]