吊白块对面条食用安全性的影响  

Efforts of sodium formaldehyde sulfoxylate on edible safety of noodle

作　　者：乔艳慧[1] 侯彩云[1] 周丽静[1] 赵静[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《粮油食品科技》2010年第3期47-48,共2页Science and Technology of Cereals,Oils and Foods

基　　金：863项目:生鲜农产品量安全可追溯系统研究与示范(20060110Z2005)

摘　　要：研究吊白块有害分解产物甲醛在面条中的残留情况。添加15、30、45、60、75、100 mg吊白块于100 g小麦粉中,制成面条后烹煮至最佳烹煮时间,采用乙酰丙酮分光光度法定量面汤中甲醛。结果显示约30%～40%甲醛存于面汤,随吊白块的非法添加量的增加,面条中残留甲醛的比例逐渐上升。The residual amount of formaldehyde decomposed from sodium formaldehyde sulfoxylate in noodle was determined. Noodle prepared with wheat flour blended with sodium formaldehyde sulfoxylate at each amount of 15,30,45,60,75,100 mg in 100 g wheat flour. The noodle was cooked for its optimum cooking time. The content of formaldehyde in noodle soup was determined by acetylacetone spectrophotometry. The result showed that about 30% -40% of formaldehyde was remained in the noodle soup, and the percentage increased along with the increase of sodium formaldehyde sulfoxylate.

关 键 词：吊白块 面条 乙酰丙酮 食用安全性 

分 类 号：TS207.7[轻工技术与工程—食品科学]