溴酸钾作为面包添加剂的使用及安全回顾  

A Review of the Use and Safety of Potassium Bromate as a Bread Ingredient

作　　者：Svend Eriksen 

机构地区：[1]丹尼斯克(中国)有限公司,昆山215300

出　　处：《中国食品添加剂》2001年第3期29-32,共4页China Food Additives

摘　　要：在过去的几年中，人们给予溴酸钾以极大关注，对其在面团及面包中作为氧化剂使用的安全问题提出质疑。本文就溴酸钾自１９１４年初次在美国使用以来的情况，以及２０年以来对于溴酸钾安全问题的研究进行了回顾。结论是溴酸钾是一种毒害基因的致癌物并因而被世界卫生组织禁用。世界上的许多国家都已经禁止了溴酸钾的使用，但是在中国溴酸钾仍被列为面粉处理剂，允许以０．０３ｇ／ｋｇ的用量于小麦面粉中使用。许多禁用溴酸钾的国家经实践证明，用抗坏血酸、酶制剂及乳化剂的混合物可以替代溴酸钾，但价格更贵。 当食品安全及消费者的健康岌岌可危时，人们应当提高警惕了。During the past several years, a great deal of attention has been given to potassium bromate, questioning its safety as an oxidant in dough and bread. This article reviews the use of potassium bromate since it was first used in the US in 1914. Also reviewed are studies from the past 20 years that question the safety of potassium bromate. The conclusions are that potassium is a genotoxic carcinogen and for that reason banned by the WHO. Most countries in the world have banned its use,but in China potassium bromate is within the category of flour treatment agent that is per- mitted with a limitation of 0. 03g/kg in wheat flour. Replacemet of potassium bromate in bread making is possible with mixtures of ascorbic acid,enzymes and emulsifers as practiced in countries where bromate is banned, but the solutions are moe expensive. A Precautionary attitude is recommended when food safety and the health of the consumers are at stake.

关 键 词：溴酸钾 面包 添加剂 使用 安全性 

分 类 号：TS202.3[轻工技术与工程—食品科学]