摘要
本文以蒜薹保鲜剂相关质量安全标准为切入点,与韩国、日本等主要贸易国和国际食品法典委员会的相关限量标准进行比对,不断完善中国蒜薹保鲜剂残留限量和检测标准,期望能提高我国蒜薹产品的质量,指导蒜薹的生产加工,扩大蒜薹贸易规模。
This paper takes the relevant quality and safety standards of garlic sprout preservative as the starting point,compares with the relevant limit standards of Korea,Japan and other major trading countries and Codex Alimentarius Commission,and constantly improves the limit and detection standards of garlic sprout fresh-keeping agent residue in China,,hoping to improve the quality of China’s garlic products,direct the production and processing of garlic sprout,expand the scale of garlic sprout trade.
作者
翟钰
郝会芳
魏西会
胡景田
祁魁
王婷
王晓滨
张毅
李建兵
ZHAI Yu;HAO Huifang;WEI Xihui;HU Jingtian;QI Kui;WANG Ting;WANG Xiaobin;ZHANG Yi;LI Jianbing(Qingdao Testing Research Institute of Product Quality,Qingdao 266061,China;No.67 Middle School,Qingdao 266000,China;Chengyang Branch of Qingdao Municipal Bureau of Ecology and Environment,Qingdao 266109,China;Qingdao Agricultural University,Qingdao 266109,China)
出处
《现代食品》
2023年第13期140-143,共4页
Modern Food
关键词
蒜薹
保鲜剂
杀菌剂
标准化
garlic sprout
preservative
bactericide
standardization
