兰州市地方小吃酿皮中柠檬黄色素含量的调查分析  

The analysis of tartrazine content in the local snack niangpi in Lanzhou

作　　者：王艳[1] 孙丽枫[1] 王敏群[1] 陈煦[1] 

机构地区：[1]兰州市疾病预防控制中心,兰州730030

出　　处：《中国卫生检验杂志》2011年第11期2760-2760,2762,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:了解兰州市地方小吃酿皮中柠檬黄色素的使用情况,为食品监管提供科学依据。方法:食品卫生检验方法 GB/T5009.35-2003高效液相色谱法。结果:100份样品中符合国家卫生标准的41份,超标59份,合格率41.0%。结论:兰州市地方小吃酿皮中超范围使用合成色素柠檬黄情况比较严重,食品卫生监督部门应该加强违法滥用食品添加剂监管。Objective：To understand the use of tartrazine in the local snacks Niangpi in Lanzhou,and provide a scientific basis for food regulation.Methods： The content of tartrazine was tested by HPLC according to the national standard method GB/T5009.35-2003.Results： There were 41 samples complying with the national health standards,with the up-to-standard rate of 41.0%.Conclusion： The use of synthetic tartrazine was very serious in the local snacks Niangpi of Lanzhou.The food hygiene supervision for the abuse of food additives should be strengthened.

关 键 词：地方小吃 柠檬黄色素 调查分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]