2015年食品防腐剂使用调研及分析  

A survey on food preservative application in 2015

作　　者：朱小华[1] 方东亚 刘幼兰 李美玲[1] 梁鹏[1] ZHU Xiaohua;FANG Dongya;L1U Youlan;L1 Meiling;L1ANG Peng(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《亚热带农业研究》2016年第2期120-124,共5页Subtropical Agriculture Research

摘　　要：对福州市某大型超市所售254种食品中所标示的食品防腐剂进行调研。结果发现:121种食品未添加任何食品防腐剂，占食品样本的47.64%,主要包括饮用水类、罐头类、米面类、食用油类、果汁饮料类及其他膨化食品等。添加防腐剂的食品占52.36%，其中使用传统防腐剂（山梨酸钾、苯甲酸钠、焦亚硫酸钠）约84.71%;而且同时使用2~3种防腐剂的食品占总样本的24.8%;天然防腐剂主要为纳他霉素、乳酸链球菌素和葡萄糖酸-S-内酯，使用比例较低（仅2.32%)。本次调查结果显示，市售产品中所使用的食品防腐剂仍以传统防腐剂为主。1n this paper, the research was designed to investigate what food preservatives were utilized among 254 kinds of food in the hypermarket located in Fuzhou City. The results showed that there were 121 kinds of the foodstuffs without any food preservative (47.64% to the total samples) , including drinking water, canned foods, rice, flour, oil, fruit juice and puffed food. The foodstuffs added with food preservatives accounted for 52.36% to the total samples, the most food preservatives were utilized as potassium sorbate,sodium benzoate and sodium metabisulfite (84.71%). The foodstuffs added with two or more kinds of food preser^^atives accounted for 24.8% to the total samples, but natural preservatives were 2.32%, including natamycin, nisin and gluconate-8-lactone.1t has been concluded that food preservatives utilized now were still traditional types.

关 键 词：食品防腐剂 使用现状 发展趋势 

分 类 号：TS201.6[轻工技术与工程—食品科学]