食品中天然二氧化硫残留的溯源及本底值调查综述  

Review on the Investigation of Trace and Background Value of Natural Sulfur Dioxide Residue in Food

作　　者：曾莉雅 招原春 钟舒洁 ZENG Liya;ZHAO Yuanchun;ZHONG Shujie(Guangdong Food Industry Public Laboratory,Guangzhou 511442,China;Guangdong Food Industry Research Institute Co.,Ltd.,Guangzhou 511442,China;Guangdong Food Quality Supervision and Inspection Station,Guangzhou 511442,China)

机构地区：[1]广东省食品工业公共实验室,广东广州511442 [2]广东省食品工业研究所有限公司,广东广州511442 [3]广东省食品质量监督检验站,广东广州511442

出　　处：《现代食品》2021年第9期130-133,共4页Modern Food

摘　　要：二氧化硫除了作为添加剂应用添加于食品中外,也天然存在于多种食品中。本文着重介绍了对天然二氧化硫的溯源和存在的研究情况,通过正确有效的方法逐步深入探究食品中二氧化硫的本底值以及溯源分析,发现更多二氧化硫对于食品添加剂的影响。Sulfur dioxide is not only used as an additive in food,but also exists in a variety of foods.This article focuses on studying the traceability and existence of natural sulfur dioxide residues.Through correct and effective methods,gradually deepen the exploration of the background value of sulfur dioxide in food and the traceability analysis of natural sulfur dioxide in food,and discover more related sulfur dioxide’s influence on food additives.

关 键 词：二氧化硫 本底值 天然食品添加剂 

分 类 号：TS207.3[轻工技术与工程—食品科学]