食品添加剂在加工环节中的安全阈值及作用机制研究  

Study on the Safety Threshold and Mechanism of Food Additives in the Processing Process

作　　者：邢航 XING Hang(Lhasa First Secondary Vocational and Technical School,Lhasa 850600,China)

机构地区：[1]拉萨市第一中等职业技术学校,西藏拉萨850600

出　　处：《食品安全导刊》2025年第1期132-134,共3页China Food Safety Magazine

摘　　要：食品添加剂在提升食品品质和延长保质期中作用显著,但其加工环节的安全性备受关注。本文分析温度、pH值、压力等加工条件对添加剂稳定性及功能的影响,揭示副产物生成的风险。同时从多个角度介绍了安全阈值评估方法,并提出了优化加工工艺、开发新型添加剂、推广动态监测技术以及完善法规与教育方法等对策建议,旨在为食品安全与工业发展提供参考。Food additives play a significant role in improving food quality and extending shelf life,but the safety of their processing has attracted much attention.In this paper,the effects of processing conditions such as temperature,pH,and pressure on the stability and function of additives are analyzed,and the risk of by-product formation is revealed.At the same time,the safety threshold assessment method was introduced from multiple perspectives,and countermeasures and suggestions such as optimizing processing technology,developing new additives,promoting dynamic monitoring technology,and improving regulations and education methods were put forward,aiming to provide reference for food safety and industrial development.

关 键 词：食品添加剂 安全阈值 作用机制 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]