食品中添加吊白块的危害及检测方法  

Hazards and Detecting Methods for Sodium Formaldehyde Sulfoxylate in Food

作　　者：冯婧媛[1] 

机构地区：[1]大连理工大学管理与经济学部,辽宁大连116031

出　　处：《保鲜与加工》2011年第4期43-47,共5页Storage and Process

摘　　要：吊白块又名次硫酸氢钠甲醛,高温下可分解为甲醛、二氧化硫和硫化氢等有毒气体。近年来,吊白块被一些不法商贩作为增白剂用于食品加工,造成食品污染,危害人们的健康。本文介绍了吊白块的化学特性,分析了我国食品中吊白块污染形成的原因及危害,综述了吊白块的分解产物甲醛和二氧化硫的测定方法及吊白块测定结果的判定方法。Sodium formaldehyde sulfoxylate is a non-food additives,it can be decomposed into formaldehyde,sulfur dioxide,sulfureted hydrogen and other toxic gases at high temperature.Some unscrupulous traders used it as a bleaching agent in food processing in recent years and caused food contaminations which do harm to people＇s health.This paper reviewed the formation,hazard,detecting methods for formaldehyde and sulfredioxide which were decomposition products of sodium formaldehyde sulfoxylate and the judgment of sodium formaldehyde sulfoxylate determination results in China.

关 键 词：食品 吊白块 危害 甲醛 二氧化硫 检测方法 

分 类 号：TS202.3[轻工技术与工程—食品科学]