武汉市热干面散装调料中苯甲酸、山梨酸、糖精钠监测结果分析
目的 调查武汉市小型餐饮单位热干面调料中苯甲酸、山梨酸和糖精钠含量情况, 并对监测结果进行分析。方法 根据随机抽样法采集武汉市小型餐饮单位热干面调料共251件, 采用高效液相色谱法检测其中苯甲酸、山梨酸和糖精钠的含量。结果 251件热干面调料中苯甲酸、山梨酸和糖精钠均有检出和超标, 总检出率为72.9%, 总超标率为26.7%, 4类不同样品中3种食品添加剂检出率存在显著性差异(P<0.05); 中心城区和新城区热干面调料中3种添加剂超标率无显著性差异。结论 武汉市小型餐饮单位热干面调料中苯甲酸、山梨酸和糖精钠存在超限量滥用现象, 相关部门需要加大对该类食品中3类食品添加剂查处力度。
Objective To investigate the contamination of benzoic acid, sorbic acid and saccharin sodium in seasonings of hot dry noodles in Wuhan city and analyze the monitoring results. Methods A total of 251 samples of seasonings of hot dry noodles were randomly collected from small catering units in Wuhan city. Content of benzoic acid, sorbic acid and saccharin sodium samples were determined by high performance liquid chromatography. Results Benzoic acid, sorbic acid and sodium saccharin were found in 251 pieces of hot dry noodles’ seasonings. The total detection rate was 72.9% and the total over-standard rate was 26.7%. The detection rates of 3 kinds of additives between the 4 kinds of samples were significantly different (P<0.05), and the difference was not statistically significant between the over-standard rates of seasonings of hot dry noodles from central urban districts and new districts. Conclusion There is excessive abuse of benzoic acid, sorbic acid and saccharin sodium in hot dry noodles’ seasonings of small catering units in Wuhan city, and relevant departments should strengthen the investigation and handling of 3 kinds of food additives in this kind of food.
标题：武汉市热干面散装调料中苯甲酸、山梨酸、糖精钠监测结果分析
英文标题：Monitoring results of benzoic acid, sorbic acid and saccharin sodium in bulk seasonings of hot dry noodles in Wuhan city
作者：
黄常刚 武汉市疾病预防控制中心
中文关键词:热干面调料,苯甲酸,山梨酸,糖精钠,
英文关键词:seasonings of hot dry noodles,benzoic acid,sorbic acid,saccharin sodium,
发表日期：2018-07-19
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