市售预制菜中防腐剂的检测与分析  

Detection and Analysis of Preservatives in Commercially Available Prepared Dishes

作　　者：叶剑 徐仰丽 苏来金 YE Jian;XU Yangli;SU Laijin(Institute of Food Science,Wenzhou Academy of Agricultural Sciences,Wenzhou 325006;College of Life and Environmental Science,Wenzhou University,Wenzhou 325035)

机构地区：[1]温州市农业科学研究院食品科学研究所,温州325006 [2]温州大学生命与环境科学学院,温州325035

出　　处：《食品工业》2025年第1期315-318,共4页The Food Industry

基　　金：浙江省“尖兵”“领雁”研发攻关计划(2023C04003)。

摘　　要：此研究选取温州市面上常见的16种预制菜,每种各取5个品牌的产品作为研究对象,根据食品安全国家标准对其中的防腐剂含量进行检测。检测结果表明,80个检样中有6个存在防腐剂,均为山梨酸,含量为0.0091773~0.0684 g·kg^(-1),其中3个样品达到定量限,但仍在国标规定的范围内。推测产品中的防腐剂可能源于配料带入,且对产品保质期几乎没有影响。对于未来组合预制菜的标准,建议对预制菜中配料的添加和贮存的处理加以统一和规范,确保预制菜食品安全。This research took 16 types of common prepared dishes on the market in Wenzhou as the research object.Five brands of products from each type were used as test materials,and the preservative content was tested according to the national food safety standards.The test results showed that 6 out of 80 samples contained preservatives,all of which were sorbic acid,with a content of 0.0091773-0.0684 g·kg^(-1).Among them,3 samples reached the quantitative limit,but were still within the scope of the national standard.It was speculated that the preservatives in the product may be brought in by the ingredients,and had little impact on the shelf life of the product.For future standards for combined prepared dishes,it is recommended that the addition and storage of ingredients in prepared dishes should be unified and standardized to ensure the food safety of prepared dishes.

关 键 词：预制菜 防腐剂 山梨酸 高效液相色谱 检测分析 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]