食品中苯甲酸检测新技术的现状探寻  

Exploration the Status Quo of New Detection Technology for Benzoic Acid in Food

作　　者：张旭伟[1] 马振兴[1] 马勇[1] ZHANG Xuwei;MA Zhenxing;MA Yong(Henan Quality Polytechnic,Pingdingshan 467000,China)

机构地区：[1]河南质量工程职业学院,河南平顶山467000

出　　处：《现代食品》2020年第23期132-133,136,共3页Modern Food

摘　　要：在食品中添加适量的苯甲酸是为了延长食品的保质期,但是过量的苯甲酸被人体吸收后会形成毒素进而影响人体健康。为了保证食品安全,就必须在食品流入市场前做好检测工作,确保苯甲酸含量符合标准后才能流通。基于此,本文将在分析苯甲酸在食品中的防腐机理和性能的基础上,分析常见的苯甲酸检测技术,希望能给相关检测工作人员提供一定参考。Adding proper amount of benzoic acid in food is to prolong the shelf life of food,but excessive benzoic acid will form toxin after being absorbed by human body and affect human health.In order to ensure food safety,it is necessary to do a rigorous test before the food enters the market to ensure that the benzoic acid content meets the standard before it can be circulated.Based on this,this paper analyzed the common detection technology of benzoic acid based on the analysis of the mechanism and performance of benzoic acid in food,hoped to provide some reference for related detection work.

关 键 词：食品检测 苯甲酸 检测技术 

分 类 号：O652[理学—分析化学]