摘要
为了解岳阳市市售酸菜中食品防腐剂的使用和超标情况,2015—2021年期间共抽取223份市售酸菜样品,按照国家食品安全监督抽检实施细则规定,采用高效液相色谱法进行苯甲酸、山梨酸、脱氢乙酸含量的检测,依据GB 2760—2014对检测结果进行判定分析。结果表明,岳阳市223份市售酸菜样品的总合格率为95.52%,3种防腐剂在酸菜中的使用较为普遍,苯甲酸使用最为普遍,苯甲酸和脱氢乙酸存在超标使用。添加剂的使用与原材料类型有一定关系,鱼酸菜的苯甲酸检出率和不合格率更高。2015—2021年苯甲酸、山梨酸和脱氢乙酸的检出率基本逐年上升,苯甲酸、山梨酸和脱氢乙酸的检出率没有季度差异。76.23%的样品中同时检出1~3种防腐剂,4.48%的样品同时存在1~2种防腐剂超标。岳阳市酸菜防腐剂存在复合添加现象,但防腐剂超标添加较少,建议食品监管机构继续加强对酸菜中防腐剂的抽查监管,以保障消费安全。
In order to understand the use and over standard of food preservatives in commercially available sauerkraut in Yueyang City,a total of 223 commercially available sauerkraut samples were selected from 2015 to 2021.On the basis of the implementation rules of national food safety supervision and sampling inspection,using high performance liquid chromatography to detect the contents of benzoic acid,sorbic acid and dehydroacetic acid,determination and analysis of test results according to GB 2760—2014.The results showed that the total qualified rate of 223 commercial sauerkraut samples in Yueyang City was 95.52%,three preservatives were widely used in sauerkraut,benzoic acid was the most common,and benzoic acid and dehydroacetic acid exceeded the standard.The use of additives was related to the type of raw materials,the detection rate and unqualified rate of benzoic acid in fish sauerkraut were higher.The detection rates of benzoic acid,sorbic acid and dehydroacetic acid increased year by year from 2015 to 2021.There was no seasonal difference in the detection rates of benzoic acid,sorbic acid and dehydroacetic acid.One to three preservatives were detected in 76.23%of the samples,and one to two preservatives exceeded the standard in 4.48%of the samples.In conclusion,compound addition of preservatives existed in Yueyang sauerkraut,but the excessive addition of preservatives was less.It was recommended that food regulatory agencies should continue to strengthen the supervision of preservatives in sauerkraut to ensure consumer safety.
作者
周瑚
杨顺明
周毅
郑晶晶
张源超
陈其光
张春艳
曾恬静
刘沛
任佑华
ZHOU Hu;YANG Shunming;ZHOU Yi;ZHENG Jingjing;ZHANG Yuanchao;CHEN Qiguang;ZHANG Chunyan;ZENG Tianjing;LIU Pei;REN Youhua(College of Plant Protection,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China;Yueyang Inspection and Testing Center,Yueyang,Hu'nan 414000,China;College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China;Hu'nan Ecological Environmental Monitoring Center,Changsha,Hu'nan 410019,China)
出处
《农产品加工》
2024年第9期82-86,89,共6页
Farm Products Processing
基金
国家环境保护重金属污染监测重点实验室开发基金项目(SKLMHM202321)
湖南省自然科学基金项目(2021JJ30338)
湖南省自然科学基金项目(2018JJ3224)
湖南省教育厅一般项目(20C0959)
湖南省教育厅项目(21B0219)。
关键词
酸菜
防腐剂
质量监测
食品安全
sauerkraut
preservatives
quality monitoring
food safety
