食品中防腐剂和甜味剂的检测分析  

Detection and Analysis of Preservatives and Sweeteners in Food

作　　者：吕任一 肖丽恒 李萍 谢启明[2] 

机构地区：[1]楚雄州质量技术监督综合检测中心,云南楚雄675000 [2]楚雄师范学院化学与生命科学学院,云南楚雄675000

出　　处：《楚雄师范学院学报》2014年第6期42-45,109,共4页Journal of Chuxiong Normal University

摘　　要：采用高效液相色谱法,用浸泡-超声萃取-沉淀蛋白-高速离心的方法进行样品前处理,对随机抽检食品中的安赛蜜、糖精钠、苯甲酸、山梨酸、脱氢乙酸含量进行测定。检测20批,合格18批。其中月饼馅均检出防腐剂,而且2个批次超过了国家标准,超标率为15.4%。防腐剂超标需引起有关部门足够的重视,加大监管的力度,以保证人民群众的健康。Using high performance liquid chromatography, using method of soaking - Ultrasonic Ex-traction and protein precipitation by high - speed centrifugation of sample pretreatment, the random sam-piing of food of Acesulfame - K, saccharin sodium, benzoic acid, sorbic acid, dehydroaeetic acid contentwere determined. Of the 20 batches inspected, 18 qualified. The moon cake stuffing were detected in 2batches of preservatives, and exceeded the national standard, exceed the standard rate of 15.4%. Preserv-atives exceeding standards deserve adequate attention from the relevant departments and strengthened su-pervision should be put in place to ensure public health.

关 键 词：安赛蜜 糖精钠 苯甲酸 山梨酸 脱氢乙酸 高效液相色谱 食品 

分 类 号：TS202.3[轻工技术与工程—食品科学]