摘要
目的了解调味品中防腐剂和甜味剂的使用状况,为添加剂的风险评估提供依据。方法将样品均质、酸化后,用乙醚提取,氮气吹干后用流动相定容,过微孔滤膜后进高效液相色谱仪分析,以甲醇+0.02 mol/L乙酸铵(12+88,体积比)为流动相,使用DiamonsilTMC18柱(250 mm×4.6 mm,5μm),在波长230 nm进行检测,流速为0.8 ml/min。结果苯甲酸、山梨酸、糖精钠和安赛蜜检出率分别为36.9%、17.9%、15.5%和26.2%,没有检测结果超标。结论北京市场的调味品中添加剂的使用符合《食品添加剂使用卫生标准》,相对以往国家监测而言更加安全,但酱油中防腐剂和甜味剂的检出率和最大检测值在调查的4类调味品中相对较高,应加强监测。
Objective To learn about the status of preservatives and sweeteners in condiments and to provide a basis for risk assessment on food additives.MethodsAfter the samples were homogenized,acidified,extracted by ether and then dried with nitrogen,the residues were dissolved with the mobile phase and made to a certain volume.After filtered by a 0.45 μm films,the test solutions were injected onto a Diamonsil^TMC18 column（250 mm×4.6 mm,5 μm） of HPLC,and then eluted by methanol-ammonium acetate（12＋88,V/V） at the flow rate of 0.8 ml/min,and detected at the wavelength of 230 nm.ResultsThe detection rate of benzoic acid,sorbic acid,sodium saccharin and acesulfame potassium were 36.9%,17.9%,15.5% and 26.2%,respectively.No result was out of the limit of the national standard.ConclusionThe use of food additives in condiments in Beijing market was conformed to the hygienic standards for uses of food additives.Comparison with the results of national surveillance,the content of preservatives and sweeteners in condiments in this study was safer.The detection rate and maximum value in sauce were higher than that in other condiments,the surveillance on preservatives and sweeteners in sauce should be strengthened.
出处
《中国食品卫生杂志》
北大核心
2011年第3期270-272,共3页
Chinese Journal of Food Hygiene
