| 辣萝卜干中苯甲酸、山梨酸和糖精钠的测定分析研究 |
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| 引用本文： | 赵,晶,张爱琳.辣萝卜干中苯甲酸、山梨酸和糖精钠的测定分析研究[J].安徽农业科学,2014(20):6776-6778. |
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| 作者姓名： | 赵 晶 张爱琳 |
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| 作者单位： | [1]宁河县产品质量监督检验所,天津301500 [2]天津农学院食品科学与生物工程学院,天津300384 |
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| 摘 要： | 目的]了解宁河县酱腌菜辣萝卜干中防腐剂和甜味剂的使用情况,加强食品添加剂的监测。方法]通过薄层色谱法和高效液相色谱法对辣萝卜干中苯甲酸、山梨酸和糖精钠进行定性定量分析。结果]分析表明,辣萝卜干中苯甲酸含量为0.590 4 g/kg,山梨酸含量为0.309 8 g/kg,糖精钠含量为0.090 8 g/kg,通过参考GB2760-2011《食品添加剂使用卫生标准》标准进行评价,样品辣萝卜干中苯甲酸、山梨酸和糖精钠均在限量使用范围内。结论]研究可为酱腌菜生产企业采用食品添加剂提供一定的理论依据,保障消费者食用安全、健康、放心。
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| 关 键 词： | 食品防腐剂 薄层色谱 高效液相色谱 辣萝卜干 |
Analysis and Detection of Benzoic Acid,Sorbic Acid and Saccharin in Dried Radish Pickles |
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| ZHAO Jing,ZHANG Ai-lin.Analysis and Detection of Benzoic Acid,Sorbic Acid and Saccharin in Dried Radish Pickles[J].Journal of Anhui Agricultural Sciences,2014(20):6776-6778. |
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| Authors: | ZHAO Jing ZHANG Ai-lin |
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| Institution: | (Ninghe Product Quality Supervision and Inspection, Tianjin 301500;College of Food Science and Biotechnology ,Tianjin Agricultural University ,Tianjin 300384 ) |
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| Abstract: | Objective ] To understand the use of preservatives and sweetener in,dried radish pickles and strengthen the monitoring of food additives. Method] The benzoic acid, sorbic acid and saccharin sodium was analyzed in qualitative by means of the thin layer chromatography （TLC） and high performance liquid chromatography （HPLC） methods for spicy dried turnip. Result ] The results showed that the Benzoic acid content is 0. 590 4 g/kg, sorbic acid content is 0. 309 8 g/kg, saccharin sodium content is 0. 090 8 g,/kg, by reference to the hygienic standards of using food additives GB2760 -2011 standard to evaluate, benzoic acid, sorbic acid and saccharin sodiumin in the sample spicy dried turnip are within the scope of limited use. Conclusion ] The results could provide a safe use quantity standard for manufacturers and need to strengthen the supervision and monitoring, to ensure the health and safety of consumers in the future. |
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| Keywords: | Food preservatives TCL HPLC Dried radish pickles |
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