大米香精的应用现状及主要成分安全性剖析  

Application Status of Rice Flavors and Safety Analysis of Its Main Components

作　　者：张鹏[1] 王丹 王丽静 ZHANG Peng;WANG Dan;WANG Lijing(Shenyang Institute for Food and Drug Control,Shenyang 110122,China)

机构地区：[1]沈阳市食品药品检验所,辽宁沈阳110122

出　　处：《品牌与标准化》2024年第3期154-156,共3页

基　　金：辽宁省市场监督管理局科技计划项目(2023ZC031):基于香米香精危险性评估研究建立化学污染物风险评估体系;辽宁省食品污染物检验检测及风险评估重点实验室筹建项目(2022JH13/10200048)。

摘　　要：本文探讨大米香精和香料的应用,并将大米香精中可能的主要成分2-乙酰基吡咯啉、2-乙酰基吡啶、香兰素、乙基香兰素、乙基麦芽酚及丙二醇等从多个角度进行安全性剖析。结合剖析内容,以大米中添加大米香精的情况为例,分析大米香精的使用现状和安全性,提倡大米香精的正确使用,呼吁各食品生产企业严守法律和规范,共同维护和保障食品安全。The application of rice flavors and fragrance is discussed,and the possible main components of rice flavor such as 2-acetyl pyrroline,2-acetyl pyridine,vanillin,ethyl vanillin,ethyl maltol and propylene glycol are analyzed from multiple perspectives.Combined with the analysis content,taking the situation of adding rice flavors in rice as an example,the use status quo and safety of rice flavors are analyzed,the correct use of rice flavor is advocated,and the food production enterprises are called on to strictly abide by laws and norms to jointly maintain and guarantee food safety.

关 键 词：大米香精 食品添加剂 安全性 

分 类 号：TS264.3[轻工技术与工程—发酵工程]