花椒中二氧化硫的本底研究  

Study on the Background of Sulfur Dioxide in Zanthoxylum bungeanum Maxim.

作　　者：张腾芳 蒋思雨 廖林华 严晓勤 谢凤梅 ZHANG Tengfang;JIANG Siyu;LIAO Linhua;YAN Xiaoqin;XIE Fengmei(Sichuan Minen Detection Technology Co.,Ltd.,Chengdu 611130,China;Chengdu Shengen Biotechnology Co.,Ltd.,Chengdu 611130,China)

机构地区：[1]四川敏恩检测技术有限公司,四川成都611130 [2]成都圣恩生物科技股份有限公司,四川成都611130

出　　处：《现代食品》2025年第1期192-195,共4页Modern Food

摘　　要：本研究以不同产地、不同类型及不同干制方式下的35份花椒样本为研究对象,根据《食品安全国家标准食品中二氧化硫的测定》(GB 5009.34—2022)测定样品中的二氧化硫含量。结果表明,花椒中普遍存在二氧化硫本底,且产地、种类及干制方式均会影响其中的二氧化硫含量。通过全面探讨花椒中二氧化硫的本底水平,旨在为企业食品安全风险控制提供参考。In this study,35 samples of Zanthoxylum bungeanum Maxim.from different origins,different types and different drying methods were used as the research objects,and the sulfur dioxide content in the samples was determined according to GB 5009.34—2022.The results showed that sulfur dioxide was commonly present in Zanthoxylum bungeanum Maxim.,and the origin,type and drying method would affect the sulfur dioxide content.This paper comprehensively discusses the background level of sulfur dioxide in Zanthoxylum bungeanum Maxim.and aims to provide a reference for enterprise food safety risk control.

关 键 词：花椒 二氧化硫 本底研究 产地 

分 类 号：TS207.3[轻工技术与工程—食品科学]