摘要
香辛料广泛应用于人们日常生活及食品加工过程中,并因其具有赋香调味、着色、增香、增进食欲等作用,广泛应用于调味品生产领域。为了解香辛料中二氧化硫的本底水平,采用酸碱滴定法对电能热风干燥、自然晾晒处理的香辛料的二氧化硫残留量进行了检测。结果表明,即使香辛料在干制、加工过程未使用硫磺及含硫化合物,仍能检出二氧化硫残留,检测结果为2.97~40.8 mg·kg^(-1)。部分香辛料存在二氧化硫本底或香辛料的风味物质对检测存在干扰造成结果假阳性,合法生产经营的企业可能会因此被误判。本文对香辛料二氧化硫本底的研究为食品生产经营企业食品安全风险的控制提供了思路,也为国家监督抽检判定提供了参考依据。
Spices are widely used in people’s daily life and food processing,and are widely used in the production of spices because of their flavoring,coloring,aroma and appetite enhancing effects.To understand the background level of sulfur dioxide in spices,the sulfur dioxide residues of spices dried by hot air and processed by natural drying of electrical energy were detected by acid-base titration method.The results show that even if the spices in the drying,processing process does not use sulfur and sulfur compounds,still can detect sulfur dioxide residues,the detection results of 2.97~40.8 mg·kg^(-1).Some spices exist sulfur dioxide background or spices flavor substances on the detection of interference caused by false-positive results,the legal production and operation of enterprises may be misjudged.The study of sulfur dioxide background of spices in this paper provides ideas for the control of food safety risks in food production and operation enterprises,and also provides a reference basis for national supervision and sampling determination.
作者
冯杨
单义琴
杨晓勤
王昌莲
潘发琼
FENG Yang;SHAN Yiqin;YANG Xiaoqin;WANG Changlian;PAN Faqiong(Sichuan Tianwei Food Group Co.,Ltd.,Chengdu 610000,China)
出处
《食品安全导刊》
2023年第15期57-59,共3页
China Food Safety Magazine
