浅析食品中的化学添加剂及检测方法  

Brief Analysis of Chemical Additives in Food and Their Detection Methods

作　　者：周世宇 ZHOU Shiyu(Fushun Food Inspection and Testing Institute,Fushun 113008,China)

机构地区：[1]抚顺市食品检验检测所,辽宁抚顺113008

出　　处：《品牌与标准化》2024年第6期175-177,共3页

摘　　要：本文针对化学添加剂在食品领域中的应用进行了简单的概述,重点介绍了液相色谱、气相色谱、离子色谱和紫外分光光度等检测技术在确保食品安全中的重要性。同时,指出了当前食品检测体系存在的管理体系不完善、检测技术落后和标准不完善等问题,并提出了相应的改进建议,以促进食品产业的安全、有序、健康发展。This paper provides a brief overview of the application of chemical additives in the food industry,focusing on the importance of detection technologies such as liquid chromatography,gas chromatography,ion chromatography,and ultraviolet spectrophotometry in ensuring food safety.Meanwhile,it points out the current issues in the food inspection system,including incomplete management systems,outdated detection technologies,and imperfect standards.Furthermore,corresponding improvement suggestions are proposed to promote the safe,orderly,and healthy development of the food industry.

关 键 词：化学添加剂 液相色谱 离子色谱 气相色谱 检测 

分 类 号：TS207.3[轻工技术与工程—食品科学] F203[轻工技术与工程—食品科学与工程]