梅州盐焗鸡中潜在危害物风险识别  

Risk Identification of Potential Hazards in Meizhou Salt Baked Food

作　　者：聂荣荣 NIE Rongrong(Meizhou Institutes for Food and Drug Control,Meizhou 514000,China)

机构地区：[1]梅州市食品药品监督检验所,广东梅州514000

出　　处：《现代食品》2023年第21期107-110,共4页Modern Food

基　　金：2021年度广东省市场监督管理局科技计划项目“梅州盐焗鸡中潜在危害物风险识别及关键监测因子的研究”(2021CS04)。

摘　　要：通过测定梅州盐焗鸡中单辛酸甘油酯、迷迭香提取物、乙基麦芽酚、柠檬黄、红曲红、栀子黄、日落黄、喹啉黄、姜黄素、红曲黄、罂粟碱、吗啡、那可丁、可待因以及蒂巴因的含量,对梅州盐焗鸡中潜在危害物进行风险识别。结果表明,36份样品中有7份检出柠檬黄,30份样品中检出乙基麦芽酚,其他物质未检出,各方法回收率为80%~120%,相对标准偏差小于5%。结论:柠檬黄及乙基麦芽酚为梅州盐焗鸡中潜在风险因子。The purpose of this experiment was to identify the potential hazards in Meizhou salt-baked chicken by determining the contents of glycerol monocaprylate,rosemary extract,ethyl maltol,lemon yellow,monascus red,gardenia yellow,sunset yellow,quinoline yellow,curcumin,monascus yellow,papaverine,morphine,nicotin,codeine and thebaine.The results showed that lemon yellow was detected in 7 of 36 samples,ethyl maltol was detected in 30 samples,and no other substances were detected.The recovery rate of each method was between 80%and 120%,and the relative standard deviation was less than 5%.Conclusion:Lemon yellow and ethyl maltol are potential risk factors in Meizhou salt-baked chicken.

关 键 词：盐焗鸡 乙基麦芽酚 柠檬黄 梅州 

分 类 号：TS202.3[轻工技术与工程—食品科学]