食品中常见防腐剂和抗氧化剂的快速测定技术探讨  

Rapid Determination of Common Preservatives and Antioxidants in Food

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：《现代食品》2024年第24期210-212,共3页Modern Food

摘　　要：随着人们对食品安全关注度的日益提高,食品中防腐剂和抗氧化剂的不当使用就成为了食品安全检测的内容之一,对食品中防腐剂和抗氧化剂进行快速准确检测就尤为重要。这2种添加剂在食品的加工与保存中,能有效延长食品保质期,保持食品的新鲜度和口感。但如果其使用超出规定范围或不当使用,会对消费者的健康带来潜在风险。因此,急需研发和应用高效的检测技术来确保食品的安全性和品质,保障消费者权益,为公共健康建立一道坚实的防线。In today's era,with the increasing attention to food safety issues,it is particularly important to quickly and accurately detect preservatives and antioxidants in food.These two additives can effectively extend the shelf life of food and maintain the freshness and taste of food in the processing and preservation of food.However,if it is used beyond the prescribed scope or improperly,it will bring potential risks to the health of consumers.Therefore,it is urgent to develop and apply efficient testing technology to ensure the safety and quality of food,protect the rights and interests of consumers,and establish a solid defense line for public health.

关 键 词：食品防腐剂 抗氧化剂 快速测定技术 

分 类 号：TS202.3[轻工技术与工程—食品科学]