辣条中防腐剂使用现状分析

目的 对目前辣条食品中常用的3种防腐剂的使用现状进行分析。方法 通过高效液相色谱法, 对市售30批辣条产品中的苯甲酸、山梨酸和脱氢乙酸含量进行检测和分析。结果 30批样品中16批检出防腐剂, 检出率高达53.3%。样品中的山梨酸检出范围为0.0096~0.9100 g/kg, 脱氢乙酸的检出范围0.0064~ 0.4400 g/kg, 苯甲酸检出范围为0.0061~0.0077 g/kg。若按照方便食品类标准执行, 因方便食品中规定3种防腐剂均为不得使用, 产品不合格率高达46.7%。结论 目前市面上辣条的新标准尚未实行到位, 给消费者在市场上挑选合格产品带来困难。

Analysis of the current use of preservatives in spicy strips

Objective To analyze the current situation of three kinds of preservatives commonly used in spicy strips. Methods The content of benzoic acid, sorbic acid and dehydroacetic acid in 30 batches of spicy strips were determined by high performance liquid chromatography. Results Preservatives were detected in 16 of 30 batches of samples, with the detection rate as high as 53.3%. The detection range of sorbic acid was 0. 00960.9100 g/kg, dehydroacetic acid was 0.00640.4400 g/kg, and benzoic acid was 0.00610.0077 g/kg. If the standard of convenience food was followed, the unqualified rate of the products would be as high as 46.7% as these three preservatives are not allowed to be used in convenience foods. Conclusion The new standard of spicy strips at present is not in place, which makes it difficult for consumers to select qualified products in the market.