常见食品防腐剂的检测方法研究  

Research on the Detection Methods of Common Food Preservatives

作　　者：王淑敏[1] WANG Shumin(Hebi Vocational and Technical College,Hebi 458030,China)

机构地区：[1]鹤壁职业技术学院,河南鹤壁458030

出　　处：《食品安全导刊》2025年第4期123-125,共3页China Food Safety Magazine

摘　　要：随着社会进步和生活水平提高,食品安全问题日益受到关注,其中食品防腐剂的合理使用和检测尤为重要。本文综述了食品防腐剂的主要类型及其应用特点,重点阐述了高效液相色谱法、气相色谱法、酶联免疫吸附测定法、毛细管电泳法和薄层色谱法等常用检测方法的原理、特点及应用要点。通过分析各种检测方法的优缺点和适用范围,为食品防腐剂的检测提供参考,对加强食品安全监管、保障消费者健康具有重要意义。With the progress of society and the improvement of living standards,food safety issues have received increasing attention,among which the rational use and testing of food preservatives are particularly important.This article reviews the main types and application characteristics of food preservatives,with a focus on the principles,characteristics,and application points of commonly used detection methods such as high-performance liquid chromatography,gas chromatography,enzyme-linked immunosorbent assay,capillary electrophoresis,and thinlayer chromatography.By analyzing the advantages,disadvantages,and applicability of various detection methods,it provides reference for the testing practice of food preservatives,which is of great significance for strengthening food safety supervision and ensuring consumer health.

关 键 词：食品防腐剂 检测方法 色谱分析 食品安全 

分 类 号：TS2[轻工技术与工程—食品科学与工程]