摘要
目的:调查分析执行标准为GB 13104的绵白糖,总糖分、还原糖分、干燥失重的含量情况。方法:按照QB/T 5012-2016《绵白糖试验方法》测定。结果:依据GB/T 1445-2018《绵白糖》对124批次绵白糖样品进行评价,其中总糖分的不合格率为9.68%,还原糖分的不合格率为7.26%,干燥失重的不合格率为23.4%。共有30批次样品不符合GB/T 1445-2018的要求,不合格率为24.2%,其中8批次样品总糖分、还原糖分、干燥失重不合格,4批次样品总糖分、干燥失重不合格,1批次样品还原糖分不合格,17批次样品干燥失重不合格。从风险评估的角度,有13批次产品存在食品安全风险,风险产品占比为10.5%。结论:监管部门需加强对绵白糖的监管,建议尽快修订标准GB 13104-2014《食品安全国家标准食糖》,将总糖分、还原糖分、干燥失重等重要指标列入食糖的食品安全国家标准。
Objective:Investigation analysis of total sugar content,reducing sugar content,and loss on drying in white soft sugar which implementing standard is GB 13104.Methods:Determination according to QB/T 5012-2016 Testing method for white soft sugar.Results:124 batches of white soft sugar samples were evaluated according to GB/T 1445-2018 White soft sugar,the unqualified rate of total sugar content was 9.68%,the reducing sugar content was 7.26%,and the loss on dry⁃ing was 23.4%.There was 30 batches of products did not meet the requirements of GB/T 1445-2018 by all,and the unquali⁃fied rate was 24.2%.Among them,8 batches of samples were unqualified in total sugar content,reducing sugar content and loss on drying,4 batches of samples were unqualified in total sugar content and loss on drying,1 batch of sample was un⁃qualified in reducing sugar content,and 17 batches of samples were unqualified in loss on drying.However,from the per⁃spective of risk assessment,only 13 batches of products had food safety risks,and the proportion of risk products was 10.5%.Conclusion:Regulatory authorities should strengthen the supervision of white soft sugar.GB 13104-2014 National food safety standard Sugars should be revised as soon as possible,the important indicators such as total sugar content,reduc⁃ing sugar content,loss on drying,and so on were listed in the national food safety standard of sugars was suggested.
作者
黄彬红
Huang Bin-hong(Fujian Inspection and Research Institute for Product Quality,Fuzhou,Fujian 350002,China)
出处
《福建分析测试》
CAS
2022年第1期43-47,52,共6页
Fujian Analysis & Testing
关键词
绵白糖
总糖分
还原糖分
干燥失重
white soft sugar
total sugar content
reducing sugar content
loss on drying
