魔芋质量安全及研究进展  

Quality Safety Issues and Research Progresses of Konjac

作　　者：周星[1] 金征宇[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室/食品学院,江苏无锡214122

出　　处：《食品科学技术学报》2017年第2期16-19,共4页Journal of Food Science and Technology

基　　金：国家自然科学基金重点项目(31230057);国家重点研发计划项目课题(2016YFD0400701)

摘　　要：魔芋及其制品中存在的质量安全问题主要是自身毒性、二氧化硫残留、潜在的污染及相关标准的缺失等几个方面。保障魔芋及其制品的质量安全的建议主要是完善相关法律法规和标准体系,加强政府和舆论的监管力度,重点加强魔芋初加工中二氧化硫的添加量以及产品中的残留量的控制;加强魔芋产业的基础研究,推进魔芋产业的精深化发展。Quality safety issues of konjac and its products mainly include ： selftoxicity, sulfur dioxide residue,potential pollution,as well as the lack of related standards. To insure the quality and safety of konjac and its products, relevant regulations and standards should be established and supervisions from government and public should be strengthened. Moreover,the addition of sulfur dioxide and its residue limits should be strictly regulated. The fundamental researches on konjac should also be strengthened to promote the in-depth development of konjac industry.

关 键 词：魔芋 质量安全 毒性 二氧化硫 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]