广西酱卤肉制品中合成色素残留水平初步分析  

Preliminary Analysis on the Residues' Level of Synthetic Pigments in Soy Sauce and Pot-roast Meat Products in Guangxi

作　　者：林葵[1] 江思华 陈建红[1] 徐慧[1] 苏梅清[1] 黄岛平[1] 

机构地区：[1]广西壮族自治区分析测试研究中心,广西南宁530022 [2]广西师范学院,广西南宁530001

出　　处：《食品研究与开发》2016年第7期142-144,共3页Food Research and Development

基　　金：广西畜牧产品中非法添加色素风险评估及检测方法研究与应用(桂科重14121003-4-3)

摘　　要：探讨广西不同地市盐焗鸡等酱卤肉制品中合成色素(柠檬黄、苋菜红、胭脂红、日落黄、诱惑红、亮蓝)的残留水平。结果表明:广西810份酱卤肉制品中合成色素检出率为13.58%,其中超市检出率约为9.71%,农贸菜市约为29.19%;在检出样品中,盐焗类产品检出率最高(37.27%);检测出的色素中,柠檬黄检出率最高(69.09%),残留范围1.24 mg/kg^85.61 mg/kg。Residues＇ level and risk assessment of synthetic pigments（ tartrazine、amaranth,carmine,sunset yellow,allura red, brilliant blue） in soy sauce and pot-roast meat products in some areas of Guangxi were detected.Results showed that synthetic pigments＇ detection rate was about 13.58 % in 810 samples. In addition, the detection rate was about 9.71 % among supermarkets and the rate of agricultural trade markets was about 29.19 %.Salt-baked products ranks the highest in all the detected samples and the detection rate was about 37.27 %.Tartrazine ranks the highest in all the detected synthetic pigments and the detection rate was about 69.09 % and it＇s residues level was 1.24 mg/kg-85.61 mg/kg.

关 键 词：酱卤肉制品 色素 残留 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]