[1]周 涛,张世勇,易家琴.重庆市某城区食品中山梨酸、苯甲酸的检测与分析[J].医学信息,2019,32(13):133-134.[doi:10.3969/j.issn.1006-1959.2019.13.040]
　ZHOU Tao,ZHANG Shi-yong,YI Jia-qin.Detection and Analysis of Sorbic Acid and Benzoic Acid in Foods in A Certain District of Chongqing City[J].Journal of Medical Information,2019,32(13):133-134.[doi:10.3969/j.issn.1006-1959.2019.13.040]
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重庆市某城区食品中山梨酸、苯甲酸的检测与分析()
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医学信息[ISSN:1006-1959/CN:61-1278/R]

卷:
32卷
期数:
2019年13期
页码:
133-134
栏目:
调查分析
出版日期:
2019-07-01

文章信息/Info

Title:
Detection and Analysis of Sorbic Acid and Benzoic Acid in Foods in A Certain District of Chongqing City
文章编号:
1006-1959（2019）13-0133-02
作者:
周 涛; 张世勇; 易家琴
重庆市南川区疾病预防控制中心检验科，重庆 408400
Author(s):
ZHOU Tao; ZHANG Shi-yong; YI Jia-qin
Department of Clinical Laboratory,Nanchuan District Center for Disease Control and Prevention,Chongqing 408400,China
关键词:
食品风险监测; 山梨酸; 苯甲酸; 检出率; 重庆
Keywords:
Key words：Food risk monitoring; Sorbic acid; Benzoic acid; Detection rate; Chongqing
分类号:
R155.5
DOI:
10.3969/j.issn.1006-1959.2019.13.040
文献标志码:
A
摘要:
目的 了解重庆市某城区部分食品防腐剂的使用情况，为有关部门进行食品风险监测提供依据。方法 根据GB5009.28-2016标准，通过对某城区食品药品监督管理局送至我中心的150例食品样本进行前处理，用气相色谱法对处理后的食品样本中苯甲酸、山梨酸进行检测并对结果进行统计分析。结果 以GB2760-2014为评价标准，果冻类食品中山梨酸、苯甲酸的检出率最高，高达90%，豆制品次之，约为60%；饮料类检未检出；山梨酸的使用范围较苯甲酸更加广泛；所有样本均无超标使用山梨酸、苯甲酸的情况。结论 某城区抽检食品中山梨酸、苯甲酸的检出率低，并且无超标项，生产厂家对这两种食品防腐剂的使用符合国家标准。
Abstract:
Abstract：Objective To understand the use of some food preservatives in a certain urban area of Chongqing, and to provide evidence for food risk monitoring by relevant departments. Methods According to the GB5009.28-2016 standard, 150 samples of food samples sent to our center by a city's Food and Drug Administration were pre-treated, benzoic acid and sorbic acid were detected by gas chromatography and using the statistical analysis of the results. Results The GB2760-2014 was used as the evaluation standard. The detection rate of sorbic acid and benzoic acid in jelly foods was the highest, up to 90%, followed by soybean products, about 60%; the beverages were not detected; the use range of sorbic acid It is more extensive than benzoic acid; all samples do not exceed the standard of sorbic acid and benzoic acid. Conclusion The detection rate of sorbic acid and benzoic acid in sampling foods in a certain city is low, and there is no excessive standard. The manufacturer's use of these two food preservatives meets national standards.

参考文献/References:

[1]宋利军,周鸿,刘成伟.高效液相色谱法测定黄酒中中苯甲酸和山梨酸和糖精钠含量[J].食品安全质量检测学报,2017(8):2922-2926. [2]吕琳.高效液相色谱法同时测定糕点中的苯甲酸、山梨酸、脱氢乙酸[J].食品安全导刊,2018(9):89-90. [3]张礼春,曾凯.高效毛细管电泳法同时测定饮料中七种防腐剂[J].分析试验室,2015,34(1):77-80. [4]陈林情,杨昆.毛细管电泳法测定饮料中的防腐剂[J].吉首大学学报(自然科学版),2017,38(6):67-77. [5]刘炜,杨晓凤.气相色谱法同时测定酱腌菜中山梨酸、脱氧乙酸、苯甲酸的含量[J].山西农业科学,2016,44(10):1484-1496. [6]GB5009.28-2016.食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定[S].

更新日期/Last Update: 2019-07-01