防腐剂在月饼中的应用及其安全性分析  

Application of Preservatives in Mooncakes and Safety Analysis

作　　者：刘娇 果振灿 LIU Jiao;GUO Zhencan(Guizhou Testing Technology Research and Application Center,Guiyang 550014,China)

机构地区：[1]贵州省检测技术研究应用中心,贵州贵阳550014

出　　处：《现代食品》2024年第24期153-155,共3页Modern Food

摘　　要：为了解市售月饼中防腐剂含量情况。本研究采集月饼产品共100批次,按照国家标准方法进行苯甲酸、山梨酸、脱氢乙酸含量的检测,依据《食品安全国家标准食品添加剂使用标准》(GB 2760—2024)对检测结果进行判定分析。研究发现,月饼中苯甲酸、山梨酸均未超标,脱氢乙酸有一批次超标,未检出苯甲酸,山梨酸检出率为61%,脱氢乙酸检出率为53%[1]。不同月饼类型中山梨酸和脱氢乙酸的平均含量差异较大,火腿月饼和豆沙月饼的山梨酸和脱氢乙酸含量相对较高,其他类型如黑芝麻月饼的含量较低。To understand the content of preservatives in commercial mooncakes.In this study,a total of 100 batches of mooncake products were collected,and the contents of benzoic acid,sorbic acid and dehydroacetic acid were detected according to the national standard method,and the test results were judged and analyzed according to the National Standard for the Use of Food Additives for Food Safety(GB 2760-2014).The study found that benzoic acid and sorbic acid in mooncakes did not exceed the standard,a batch of dehydroacetic acid exceeded the standard,no benzoic acid was detected,the detection rate of sorbic acid was 61%,and the detection rate of dehydroacetic acid was 53%[1].The average content of sorbic acid and dehydroacetic acid in different types of mooncake is different.The content of sorbic acid and dehydroacetic acid in ham mooncake and bean paste mooncake is relatively high,while the content of other types such as black sesame mooncake is low.

关 键 词：月饼 苯甲酸 山梨酸 脱氢乙酸 

分 类 号：TS207.2[轻工技术与工程—食品科学]