摘要
食品中天然含有食品添加剂成分,如苯甲酸、硝酸盐、二氧化硫等,但目前对食品中天然产生的这些物质的本底值数据还较少。本文重点介绍苯甲酸、硝酸盐、亚硝酸盐、丙酸、二氧化硫在食品中天然存在的情况,这些成分的产生途径,在食品中的含量范围。其中苯甲酸在部分水果中的含量很高,如红莓、青梅、李等中约有0.5 g/kg,接近GB 2760-2014《食品安全国家标准食品添加剂使用标准》对其的限量要求(0.2~2.0g/kg);蜂蜜和发酵乳等乳制品中也天然含有苯甲酸。硝酸盐在果蔬中的含量远高于亚硝酸盐,部分果蔬中天然含有的硝酸盐的量超过了国家对硝酸盐的规定。丙酸、二氧化硫也天然存在于水果、果酒、食醋等食品中。随着食品中食品添加剂天然本底研究的深入,会发现越来越多的食品添加剂成分是天然存在的,了解这些情况将有助于更科学、更准确地进行食品安全综合判定,有利于更有效地进行市场监管。
Many foods naturally contain food additives, such as benzoic acid, nitrate, sulfur dioxide, etc. However, at present, the background contents of these substances in food are still less. In this paper, the natural existence of benzoic acid, nitrate, nitrite, propionic acid and sulfur dioxide in food were introduced. The formation routine of these components and the content range of them in the food were also elaborated. Some fruits had high content of benzoic acid, for example, cranberries and plums contained about 0.5 g/kg of benzoic acid. It was close to the limit of GB 2760-2014 National standards for food safety Standards for the use of food additives on benzoic acid （0.2-2.0 g/kg）. Honey, fermented milk and other dairy products also contained benzoic acid. The content of nitrates in fruits and vegetables were much higher than nitrite, and the amount of nitrate naturally contained in some fruits and vegetables was more than the limit of government standard. Propionic acid and sulfur dioxide also naturally existed in many foods, such as fruits, wines and vinegar. With the further research of the background content of food additives in food, we will find more and more food additives naturally existed in food. Understanding these conditions will help to make a more scientific and accurate evaluation of food safety, which is conducive to more effective market regulation.
作者
顾宇翔
王丁林
陈羽菲
GU Yu-Xiang WANG Ding-Lin CHEN Yu-Fei(Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, Chin)
出处
《食品安全质量检测学报》
CAS
2017年第6期2312-2317,共6页
Journal of Food Safety and Quality
