火锅底料及小吃类食品中非法添加罂粟壳的危害及检测技术研究进展  

The harm of pericarpium papaveris as illegally added in hot pot seasonings and snack foods and the research progress of detection technology

作　　者：张林田[1] 史佳虹[1] 杨晞[1] 孙烽伟 

机构地区：[1]汕头出入境检验检疫局,广东汕头515041

出　　处：《福建分析测试》2014年第3期9-13,共5页Fujian Analysis & Testing

摘　　要：简要综述了火锅底料及小吃类食品中非法添加罂粟壳的危害、相关的监管措施及检测原理,并介绍了食品中非法添加罂粟壳的化学检测法、薄层法、示波极谱法、酶联免疫法、气相色谱法、气质联用法、液相色谱法、液相色谱串联质谱法等分析方法,同时对这些方法进行评述。Described briefly the harm due to illegal addition of pericarpium papaveris in hot pot seasonings and snack foods, relevant regulatory measures and detection principle.Introduced the chemical detection method, thin layer method, oscilloscopic polarography, ELISA, GC, GC-MS, LC, LC-MS/MS and so on as illegal addition of pericarpium papaveris in foods.Meanwhile, give a review of these methods.

关 键 词：火锅底料 小吃类食品 罂粟壳 检测技术 

分 类 号：TS972.12[轻工技术与工程]