香精香料安全性研究进展  

Research progress on safety of flavouring essence

作　　者：黄雪琳[1] 刘淑君[1] 平庆杰[1] 黄伟[1] 

机构地区：[1]东莞出入境检验检疫局,广州东莞523072

出　　处：《粮油食品科技》2013年第3期90-94,共5页Science and Technology of Cereals,Oils and Foods

摘　　要：对香精香料中致香成分的检测,潜在危害的分析进行了综述,并对国内外的相关标准进行了归纳比较,为香料香精的安全监管提出了建议,以期为香料香精的生产管理提供参考。The aroma components in flavouring essence were tested and the potential harm was summarized.The relative standards at home and abroad are compared.Some suggestions on safety supervision were proposed in order to provide reference for the production management of flavouring essence.

关 键 词：香精香料 安全性 检测方法 

分 类 号：TS202.3[轻工技术与工程—食品科学]