几种食品快检方法的研究--以洛阳师范学院食堂原材料检测为例  

Study on Several Fast Food Inspection Methods:Taking the Inspection of Raw Materials in the Canteen of Luoyang Normal University as an Example

作　　者：马永杰 包洪亮[2] 黄怡硕 李海毓 刘晓雨 胡雪柯 严慧娟 MA Yongjie;BAO Hongliang;HUANG Yishuo;LI Haiyu;LIU Xiaoyu;HU Xueke;YAN Huijuan(College of Food and Medicine,Luoyang Normal University,Luoyang,He'nan 471934,China;Mathematical and Sciences College,Luoyang Normal University,Luoyang,He'nan 471934,China)

机构地区：[1]洛阳师范学院食品与药品学院,河南洛阳471934 [2]洛阳师范学院数学科学学院,河南洛阳471934

出　　处：《农产品加工》2022年第20期78-82,86,共6页Farm Products Processing

基　　金：河南省科技攻关项目(182102310668);河南省高等学校重点科研项目(21B550004);河南省高等学校大学生创新创业训练计划项目(S202110482055)。

摘　　要：对蔬菜中的农药残留、辣椒中的苏丹红含量、白糖中的二氧化硫含量、面条中的硼砂含量、大米新鲜度检测和餐具表面的微生物总数快速检测项目进行研究。在6个检测项目的具体试验工作原理、试验方法、试验结果及这6个检测项目所依据的检验标准的基础上进一步探讨在检测项目试验工作过程中可能出现的各种技术问题,并讨论影响试验结果的因素。In this study,pesticide residues in vegetables,Sudan content in pepper,sulfur dioxide content in sugar,borax content in noodles,rice freshness detection and rapid detection of total microorganisms on the surface of tableware were studied.From the specific experimental working principle,experimental methods,experimental results and the inspection standards based on the six test items,this paper further discussed various technical problems that may occur in the experimental work of the test items,and discussed the factors affecting the experimental results.

关 键 词：农药残留 苏丹红 大米新鲜度 快速检测 

分 类 号：R155.5[医药卫生—营养与食品卫生学]