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目的了解烟台市市售散装酱腌菜中甜味剂添加情况。方法超高效液相色谱法(带二极管阵列检测器和荧光检测器)进行糖精钠、安赛蜜的检测,并依据GB 2760-2011《食品添加剂使用卫生标准》对调查结果进行了判定和分析。结果调查的300份酱腌菜中,糖精钠合格率为76.67%,不合格样本70份,超标样本均值为0.60 g/kg;是GB 2760-2011限值的4倍,最大检出值为5.81 g/kg;安赛蜜合格率为99.33%,不合格样本2份,最大检出值为0.45 g/kg。结论市售散装酱腌菜中甜味剂检出率和超标率较高,特别是糖精钠超标率及其均值偏高,需要加强监管和监测。
Objective To understand the addition of sweeteners in bulk pickles in Yantai City. Methods Ultra-performance liquid chromatography (with diode array detector and fluorescence detector) was used for the determination of sodium saccharin and acesulfame and the results of the investigation were determined and analyzed according to GB 2760-2011 “Hygienic standard for the use of food additives”. Results Among the 300 samples of pickles, the passing rate of saccharin sodium was 76.67% and the number of unqualified samples was 70, the average value of exceeding the standard was 0.60 g / kg; it was four times the limit of GB 2760-2011 and the maximum detectable value was 5.81 g / kg; Acesulfame honey pass rate was 99.33%, 2 samples were unqualified, the maximum detection value was 0.45 g / kg. Conclusion The detection rate and over-standard rate of sweeteners in commercial bulk pickles are high, especially the over-standard rate of saccharin sodium and the high mean value of sweeteners need to be strengthened to supervise and monitor.