中药类保健食品中二氧化硫残留状况调查研究  

Investigation on the residue level of sulfur dioxide in herbal health functional foods

作　　者：黄丽娜[1] 董宇[1] 那海秋[1] 王晓黎[1] 

机构地区：[1]辽宁省食品药品检验所,辽宁沈阳110023

出　　处：《中国食品卫生杂志》2013年第6期558-560,共3页Chinese Journal of Food Hygiene

摘　　要：目的对中药类保健食品进行SO2残留检测,了解目前中药类保健食品中SO2残留情况。方法采用水蒸气蒸馏-离子色谱检测法对97批中药类保健食品进行SO2残留检测,采用χ2检验对SO2残留量分布情况进行统计分析。结果 97批中药类保健食品SO2水平在30.0 mg/kg以下者居多,占总样品的88.7%(86/97),但有4批保健食品SO2残留量超过150 mg/kg。不同生产工艺的中药类保健食品中SO2残留量分布差异有统计学意义(χ2=9.952,P<0.05)。结论中药类保健食品中存在一定的SO2残留情况,应引起相关监管部门注意。Objective To understand the current status of sulfur dioxide in herbal health foods. Methods 97 samples were collected and the sulfur dioxide residue were detected by steam distillation-ion chromatography method. The distribution of sulfur dioxide residue was compared byχ2 analysis. Results The level of sulfur dioxide were mostly less than 30. 0 mg/kg （ accounting for 88.7% of the samples ） and there were four samples whose sulfur dioxide residues exceeding 150 mg/kg. The distribution of sulfur dioxide residue had a significant difference in different products of herbal health foods （χ2 - 9. 952, P 〈 0. 05）. Conclusion There was a certain degree of sulfur dioxide residues in herbal health foods, which should arouse concerns of regulatory authorities.

关 键 词：二氧化硫 残留量 中药类保健食品 食品安全 

分 类 号：R155.51[医药卫生—营养与食品卫生学] TS201.6[医药卫生—公共卫生与预防医学]