食品安全视野下豆腐乳食品中二甲基黄和二乙基黄检测方法及安全管控  

Detection Methods and Security Control of Dimethyl Yellow and Diethyl Yellow in Bean Curd Food

作　　者：张晓雪[1] ZHANG Xiao-xue(Jilin Sport University,Changchun 130022,China)

机构地区：[1]吉林体育学院

出　　处：《中国调味品》2019年第12期197-200,共4页China Condiment

基　　金：吉林省教育厅社会科学课题（JJKH20181290SZ）

摘　　要：豆腐乳食品中非食用色素的检测和法律规制均存在一定不足,该研究从实际情况出发,对二甲基黄和二乙基黄两种非食用色素在豆腐乳食品中的检测及安全管控进行分析,结合实际案例进行现状分析,总结二甲基黄和二乙基黄的检测方法。分析我国当前对豆腐乳食品中二甲基黄和二乙基黄的法律管制现状,总结问题点并针对问题点提出相应对策,通过多个改善因素相结合提高我国豆腐乳食品的安全。There are certain deficiencies in the detection and legal regulation of non-edible pigments in bean curd food.In view of this,from the actual situation,this study analyzes the detection and security control of two kinds of non-edible pigments such as dimethyl yellow and diethyl yellow in bean curd food.Simultaneously,the current situation is analyzed according to the actual cases,the detection methods of dimethyl yellow and diethyl yellow are summarized.In addition,the current situation of legal regulation of dimethyl yellow and diethyl yellow in bean curd food is analyzed.Finally,the problem points are summarized,the corresponding countermeasures for the problem points are proposed and the safety of Chinese bean curd food by combining with several improvement factors is improved.

关 键 词：豆腐乳 二甲基黄 二乙基黄 检测 安全管控 

分 类 号：TS201.6[轻工技术与工程—食品科学]