蔬菜化学保鲜剂及其检测方法研究进展  

Research Progress of Chemical Vegetable Preservatives and the Determination Methods

作　　者：周雪[1] 曹淑瑞[2] 李贤良[2] 郗存显[2] 徐芬[2] 陈志琼[1] 

机构地区：[1]重庆医科大学药学院,重庆400016 [2]重庆出入境检验检疫局重庆市进出口食品安全工程技术研究中心,重庆400020

出　　处：《安徽农业科学》2014年第17期5614-5616,共3页Journal of Anhui Agricultural Sciences

基　　金：重庆市科委食品农产品科研专项项目(cstc2013yykfB0165)

摘　　要：我国是蔬菜产销大国,新鲜蔬菜营养丰富,却易腐败变质,不利于长期储存以及远途运输,因此,保鲜剂在蔬菜采摘后起着重要的作用。对我国常用的蔬菜化学保鲜剂及其残留限量、检测方法等方面进行了综述,并对蔬菜化学保鲜剂及其检测方法的发展进行了展望。Our country is a big country in production and marking of vegetable. Fresh vegetable is nutritious, but easy to spoilage, which is not conducive to long-term storage and long-haul transport. Therefore, preservative plays an important role after the picking of vegetable. Several ommonly used chemical vegetable preservatives, residue limits, testing methods were reviewed. Development of chemical vegetable pre- servatives and determination methods was forecasted.

关 键 词：蔬菜 化学保鲜剂 残留量 检测方法 

分 类 号：S132[农业科学—农业基础科学]