食品添加剂中常见防腐剂特性研究  

Research on Characteristics of Common Preservatives in Food Additives

作　　者：冯婉瑜 FENG Wanyu(Shangqiu Quality and Technical Supervision,Inspection and Testing Center,Shangqiu 476000,China)

机构地区：[1]商丘市质量技术监督检验测试中心,河南商丘476000

出　　处：《食品安全导刊》2022年第18期10-12,共3页China Food Safety Magazine

摘　　要：随着化工产业技术的进步与发展,食品添加剂在食品制作中被广泛应用。防腐剂作为添加剂中必不可少的一种,可使食品保存更久且不易变质。虽然大多数食品生产企业都能按照国家食品添加剂的相关规定,合理、合法、合规地使用防腐剂,但超标、超量、超范围使用食品添加剂等问题依然普遍存在。基于此,本文分析了防腐剂的原理,对常见有机化学防腐剂的结构、作用、危害和用量进行综述。With the advancement and development of chemical industry technology,food additives are widely used in food production.The addition of preservatives has become an indispensable additive,which can keep food longer and less prone to spoilage.Although most food manufacturers can use preservatives reasonably,legally and compliantly in accordance with the national standards for the use of food additives,problems such as exceeding the standard,using food additives in excess of quantity and scope are still common.Based on this,this paper analyzes the principle of preservatives,and summarizes the structure,function,harm and dosage of common organic chemical preservatives.

关 键 词：防腐剂 食品添加剂 苯甲酸 山梨酸钾 对羟基苯甲酸乙酯 脱氧乙酸钠 

分 类 号：TS202.3[轻工技术与工程—食品科学]