2013年5种调味品中防腐剂含量调查  

5 kinds of condiments preservative contents survey in 2013

作　　者：解彦平[1] 何燕[1] 王淑惠[1] 

机构地区：[1]石家庄市疾病预防控制中心,河北050011

出　　处：《医学动物防制》2015年第1期93-94,共2页Journal of Medical Pest Control

摘　　要：目的了解目前石家庄地区市场上5种调味品(料酒、黄酒、酱油、面酱、豆瓣酱)中防腐剂的添加情况,监督和指导生产厂家正确使用食品添加剂,从而促进食品质量的不断提高。方法采集市场销售的5种调味品,按GB/T 5009.29-2003《食品中山梨酸、苯甲酸的测定方法》进行检测,按GB 2760-1996《食品添加剂使用卫生标准》进行评价。结果共检测171份样品,苯甲酸钠超标5份、山梨酸超标0份,合格率为97.1%。结论调味品中使用防腐剂较普遍,但超标率较低。Objective To explore preservative additives in 5 condiments （wine, rice wine, soy sauce, miso, bean paste） in local market, to supervise and direct the correct use of food additives manufacturers, in order to improve food quality. Methods Collection of 5 condiments from market, according to the GB / T 5009.29 - 2003 Determination of sobic and benzoic acid in foods for testing, and according to GB 2760 - 1996 National food safety standards of food additives for evaluation. Results 171 samples were detected, 5 were exceeded of sodium benzoate, sobic was not detected, pass rate was 97. 1%. Conclusions Preservatives were commonly used in condiments, but over standard rates were lower.

关 键 词：调味品 防腐剂 调查 

分 类 号：R155.5[医药卫生—营养与食品卫生学]