摘要
为了解腌蒜制品中二氧化硫残留情况,采用国标(GB/T5009.34食品中亚硫酸盐的测定方法)中的盐酸副玫瑰苯胺法对市售腌蒜制品的二氧化硫残留量进行了测定。结果表明,部分企业超标准范围、超剂量添加亚硫酸盐,造成腌糖蒜制品中二氧化硫残留量超标,带来食品安全隐患。
Experiments were carried out to understand the level of sulfur dioxide residue in pickled garlic. The content of sulfur dioxide in p ：kled garlic was determined by the method of pararosaniline hydrochloride in GB/T5009.34. The results indicated that individual enterprises added., fium pyrosulfite illegally, which exceeded the standard of sulfur dioxide residue in pickled garlic, causing a serious food safety problems.
出处
《中国酿造》
CAS
北大核心
2010年第1期121-122,共2页
China Brewing
基金
陕西省科学院重点项目(2004k-11
2005k-09)
关键词
焦亚硫酸钠
腌蒜
食品安全
sulfur dioxide
pickled garlic
food safety
