酱油粉中铅含量的测定  

Determination of Lead Content in Soy Sauce Powder

作　　者：于海燕 YU Haiyan(Inspection and Testing Center of Pinggu District Market Supervision Administration,Beijing101200,China)

机构地区：[1]北京市平谷区市场监督管理局检验检测中心,北京101200

出　　处：《现代食品》2023年第16期185-187,共3页Modern Food

摘　　要：酱油粉是以鲜酱油为原料制作的一种调味添加剂,被广泛应用于调味食品加工的各个方面。铅是一种具有蓄积性、对人体有害的金属元素,是食品卫生标准中的重要指标。本文借鉴GB 5009.12—2017《食品安全国家标准食品中铅的测定》——石墨炉原子分光光度法,对酱油粉中的铅含量进行检验,以供参考。Soy sauce powder is a seasoning additive made from fresh soy sauce.It is widely used in all aspects of seasoning food processing.Lead is an accumulating element,an important indicator in food hygiene standards,and a metal element harmful to the human body.This article draws on the national food safety standard "GB5009.12—2017",a method for determining lead content in food-graphite furnace atomic spectrophotometry,to test the lead content in soy sauce powder for reference.

关 键 词：酱油粉 铅含量 石墨炉 

分 类 号：V448.151[航空宇航科学与技术—飞行器设计]