河南省21大类食品中防腐剂的使用情况分析
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摘要
本研究采用国标检验方法对6种常用防腐剂在21大类食品基质中的使用情况进行了检测并对结果及原因进行初步分析,参照GB 2760-2014对检测结果进行判定,发现防腐剂的使用整体情况良好。其中,对羟基苯甲酸酯类及其钠盐,苯甲酸及其钠盐,山梨酸及其钾盐,脱氢乙酸及其钠盐均出现一定的违规使用,违规使用率分别为3.43%,0.18%,0.16%,0.14%。糕点、调味品、酱腌菜、饮料、方便食品、肉制品等大类因其特殊的产品性质,防腐剂的使用率较高。非法物质富马酸二甲酯在糕点里的检出率为0.66%。样本中存在多种防腐剂同时使用的情况,5000批次样本中共有327批次同时检出两种以上防腐剂,其中46批次防腐剂各自用量占其最大使用量的比例之和大于1。21大类食品中,糕点、调味品中的防腐剂检出种类,检出率及超标率与其他大类食品相比均较高。本研究有助于民众初步了解防腐剂使用现状,同时为生产企业、监管部门以及检测机构提供一定的技术参考。
In this study, the national standard test method was used to measure six common preservatives in 21 categories of food matrices,and the results and reasons had been analyzed. The results were assessed in accordance with GB 2760-2014. The usages of preservatives were found to be in good condition. Some usages of parabens and their sodium salts, benzoic acid and its sodium salts, sorbic acid and its potassium salts, dehydroacetic acid and its sodium salts were inappropriate, the usage percentages of which were detected as 3.43%, 0.18%, 0.16%, and0.14%, respectively. However, due to their special features, the rates of preservatives in pastry, condiments, pickles, beverages, convenience foods, meat products, etc. were high. The detection rate of dimethyl fumarate usage in pastry was 0.66%. Two or even more preservatives were determined in 327 samples at the same time. Besides, the sum of the maximum usages of preservatives was beyond 1, which was detected in 46 samples. Among 21 categories of food matrices, pastry and condiments were found that the usage rates, types and over-limit ratios of preservatives were high. This study can reveal overall usage of preservatives in a wide range of foods for the public, and provide some technical references for production enterprises, regulatory authorities and inspection agencies.
In this study, the national standard test method was used to measure six common preservatives in 21 categories of food matrices,and the results and reasons had been analyzed. The results were assessed in accordance with GB 2760-2014. The usages of preservatives were found to be in good condition. Some usages of parabens and their sodium salts, benzoic acid and its sodium salts, sorbic acid and its potassium salts, dehydroacetic acid and its sodium salts were inappropriate, the usage percentages of which were detected as 3.43%, 0.18%, 0.16%, and0.14%, respectively. However, due to their special features, the rates of preservatives in pastry, condiments, pickles, beverages, convenience foods, meat products, etc. were high. The detection rate of dimethyl fumarate usage in pastry was 0.66%. Two or even more preservatives were determined in 327 samples at the same time. Besides, the sum of the maximum usages of preservatives was beyond 1, which was detected in 46 samples. Among 21 categories of food matrices, pastry and condiments were found that the usage rates, types and over-limit ratios of preservatives were high. This study can reveal overall usage of preservatives in a wide range of foods for the public, and provide some technical references for production enterprises, regulatory authorities and inspection agencies.
引文
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[3]石立三,吴清平,吴慧清,等.我国食品防腐剂应用状况及未来发展趋势[J].食品研究与开发,2008,3:157-161SHI Li-san,WU Qing-ping,WU Hui-qing,et al.Present situation and trend of development on food preservations in China[J].Food Research and Development,2008,3:157-161
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[8]焦晶晶,章宇,张巨林,等.生物化学复合防腐剂在橙汁防腐保鲜中的协同增效作用[J].农业工程学报,2006,12:238-241JIAO Jing-jing,ZHANG Yu,ZHANG Ju-lin,et al.Synergistic effect of biological and chemical combined preservative on orange juice preservation[J].Transactions of the Chinese Society of Agricultural Engineering,2006,12:238-241
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[13]张倩勉,邓玉秀,刘星,等.HPLC法同时检测多种防腐剂的研究[J].食品科技,2018,43(12):341-344,348ZHANG Qian-mian,DENG Yu-xiu,LIU Xing,et al.Determination of multiple preservatives of the same way in food by HPLC[J].Natural Science Edition,2018,43(12):341-344,348
[14]张美龄.植物提取物作为化妆品防腐剂的研究[D].无锡:江南大学,2017ZHANG Mei-ling.Study on the plant extracts for cosmetics preservatives[D].Wuxi:Jiangnan University,2017
[15]潘玉宁,孙彦敏,颜春荣,等.调味品产品中苯甲酸和山梨酸的添加水平调查[J].现代食品,2018,17:127-131PAN Yu-ning,SUN Yan-min,YAN Chun-rong,et al.Investigation on addition level of benzoic acid and sorbic acid in condiments[J].Modern Food,2018,17:127-131
[16]Ling M P,Lien K W,Wu C H,et al.Dietary exposure estimates for the food preservatives benzoic acid and sorbic acid in the total diet in Taiwan[J].Journal of Agricultural and Food Chemistry,2015,63(7):2074-2082
[17]Lino C M,Pena A.Occurrence of caffeine,saccharin,benzoic acid and sorbic acid in soft drinks and nectars in portugal and subsequent exposure assessment[J].Food Chemistry,2010,121(2):503-508
[18]GB 5009.28-2016,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]GB 5009.28-2016,National Food Safety Standards Determination of Benzoic Acid,Sorbic Acid and Saccharin Sodium in Foods[S]
[19]GB 5009.120-2016,食品安全国家标准食品中丙酸钠、丙酸钙的测定[S]GB 5009.120-2016,National Food Safety Standards Determination of Sodium Propionate and Calcium Propionate in Food[S]
[20]GB 5009.121-2016,食品安全国家标准食品中脱氢乙酸的测定[S]GB 5009.121-2016,National Food Safety Standards Determination of Dehydroacetic Acid in Food[S]
[21]GB 5009.31-2016,食品安全国家标准食品中对羟基苯甲酸酯类的测定[S]GB 5009.31-2016,National Food Safety Standards Determination of Parabens in Foods[S]
[22]GB/T 21915-2008,食品中纳他霉素的测定液相色谱法[S]GB/T 21915-2008,Determination of Natamycin in Foods by Liquid Chromatography[S]
[23]郝利平,夏延斌,陈永泉,等.食品添加剂[M].北京:中国农业大学出版社,2002HAO Li-ping,XIA Yan-bin,CHEN Yong-quan,et al.Food Addictives[M].Beijing:China Agricultural University Press,2002
[24]刘姗,杨柳,何述栋,等.杏鲍菇料酒的研制及风味研究[J].食品与发酵工业,2019,45(4):123-128LIU Shan,YANG Liu,HE Shu-dong,et al.Pleurotus eryngii cooking wine and its flavor[J].Food and Fermentation Industries,2019,45(4):123-128
[25]刘姗,杨柳,何述栋,等.酶解虾皮用于料酒生产的研究[J].中国调味品,2018,43(8):67-71,75LIU Shan,YANG Liu,HE Shu-dong,et al.Study on enzymatic hydrolysis of dried shrimp for cooking wine production[J].China Condiment,2018,43(8):67-71,75
[26]诸葛毅,胡炜,祝进,等.天然蜂蜜的抗菌机制研究与临床应用进展[J].中草药,2009,40(S1):61-63ZHU Ge-yi,HU Wei,ZHU Jin,et al.Research advances in clinical application and antibacterial mechanism of natural honey[J].Chinese Traditional and Herbal Drugs,2009,40(S1):61-63
[27]顾宇翔,王丁林,陈羽菲.食品中天然存在的食品添加剂成分综述[J].食品安全质量检测学报,2017,8(6):2312-2317GU Yu-xiang,WANG Ding-lin,CHEN Yu-fei.Review on naturally contained food additives in food[J].Journal of Food Safety Quality,2017,8(6):2312-2317
[28]苏敏,巩志国,宋姣,等.干制红枣中天然苯甲酸的测定及本底分析[J].中国食品添加剂,2017,3:152-156SU Min,GONG Zhi-guo,SONG Jiao,et al.The determination of natural benzoic acid in dried red dates and background analysis[J].China Food Additives,2017,3:152-156
[29]佳文.烘焙中常用的防腐剂以及作用机理[N].中国食品报,2016-12-05(005)JIA Wen.Preservatives Commonly Used in Baking and Their Mechanism[N].China Food Paper,2016-12-05(005)
[30]李凤琴,李玉伟,王晔茹,等.食品用防腐剂防腐效果测定和评价程序研究[J].卫生研究,2009,38(6):657-661LI Feng-qin,LI Yu-wei,WANG Ye-ru,et al.Study on development of the principles for determination and evaluation of antimicrobial effectiveness of food preservatives[J].Journal of Hygiene Research,2009,38(6):657-661
[31]陆正清.脱氢醋酸钠防腐剂在酱油生产中的应用研究[J].江苏调味副食品,2003,3:7-9LU Zheng-qing.Study on the application of dehydroacetic acid sodium preservative in soy sauce production[J].Jiangsu Condiment and Subsidiary Food,2003,3:7-9
[32]秦平.纳他霉素在焙烤食品中抑菌防腐的研究[D].成都:西华大学,2015QIN Ping.Research natamycin bacteriostatic preservative in bakery[D].Chengdu:Xihua University,2015
[33]冯治平,吴士业.复合防腐剂用于雪梨果汁保藏性能研究[J].食品研究与开发,2009,30(10):135-136,181FENG Zhi-ping,WU Shi-ye.Study on the preservation performance of compound antiseptic using in snow pear juice[J].Food Research and Development,2009,30(10):135-136,181
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[37]王思文,巩江,高昂,等.防腐剂苯甲酸钠的药理及毒理学研究[J].安徽农业科学,2010,38(30):16724,16846WANG Si-wen,GONG Jiang,GAO Ang,et al.Pharmaco-toxicological study of preservative:Sodium benzoate[J].Journal of Anhui Agricultural Sciences,2010,38(30):16724,16846
[2]GB 2760-2014,食品安全国家标准食品添加剂使用标准[S]GB 2760-2014,National Food Safety Standards Standards for the Use of Food Additives[S]
[3]石立三,吴清平,吴慧清,等.我国食品防腐剂应用状况及未来发展趋势[J].食品研究与开发,2008,3:157-161SHI Li-san,WU Qing-ping,WU Hui-qing,et al.Present situation and trend of development on food preservations in China[J].Food Research and Development,2008,3:157-161
[4]侯辉.我国主要食品防腐剂安全性分析[J].品牌与标准化,2018,4:86-88HOU Hui.Analysis on the Safety of Main Food Preservatives in China[J].Brand Standardization,2018,4:86-88
[5]刁益韶,贾萌,朱璐瑶.食品防腐剂的使用现状及安全性分析[J].河北化工,2012,35(10):63-66DIAO Yi-shao,JIA Meng,ZHU Lu-yao.Application status of food preservatives and their security analysis[J].Hebei Chemistry,2012,35(10):63-66
[6]王丽,张毓,陈翠岚.我国食品防腐剂的应用及发展趋势[J].食品安全质量检测学报,2011,2(2):83-87WANG Li,ZHANG Yu,CHEN Cui-lan.Application and trend of development on food preservations in China[J].Journal of Food Safety Quality,2011,2(2):83-87
[7]Hazan R,Levine A,Abeliovich H.Benzoic acid,a weak organic acid food preservative,exerts specific effects on intracellular membrane trafficking pathways in saccharomyces cerevisiae[J].Applied and Environmental Microbiology,2004,70(8):4449-4457
[8]焦晶晶,章宇,张巨林,等.生物化学复合防腐剂在橙汁防腐保鲜中的协同增效作用[J].农业工程学报,2006,12:238-241JIAO Jing-jing,ZHANG Yu,ZHANG Ju-lin,et al.Synergistic effect of biological and chemical combined preservative on orange juice preservation[J].Transactions of the Chinese Society of Agricultural Engineering,2006,12:238-241
[9]杜荣茂,刘梅森,何唯平.脱氢醋酸钠、丙酸钙及其复配形式在面包中的防腐作用[J].中国食品添加剂,2004,4:72-74DU Rong-mao,LIU Mei-sen,HE Wei-ping.The antiseptic effect of sodium dehydroacetate,calcium propionate and their complex in bread[J].China Food Additives,2004,4:72-74
[10]陈雪,史得君,黄柏申,等.3种常用防腐剂复配对致病菌抑菌效果比较[J].延边大学农学学报,2016,38(1):18-23CHEN Xue,SHI De-jun,HUANG Bai-shen,et al.Comparison of antibacterial effect of compound preservatives against pathogenic bacteria[J].Journal of Agricultural Science Yanbian University,2016,38(1):18-23
[11]刘亚男,岳燕霞.食品防腐剂应用研究[J].现代食品,2018,19:78-80LIU Ya-nan,YUE Yan-xia.Application of food preservatives[J].Modern Food,2018,19:78-80
[12]孟庆廷.酱油防腐剂的应用研究进展[J].中国酿造,2011,8:9-12MENG Qing-ting.Progress in the application of soy sauce preservatives[J].China Brewing,2011,8:9-12
[13]张倩勉,邓玉秀,刘星,等.HPLC法同时检测多种防腐剂的研究[J].食品科技,2018,43(12):341-344,348ZHANG Qian-mian,DENG Yu-xiu,LIU Xing,et al.Determination of multiple preservatives of the same way in food by HPLC[J].Natural Science Edition,2018,43(12):341-344,348
[14]张美龄.植物提取物作为化妆品防腐剂的研究[D].无锡:江南大学,2017ZHANG Mei-ling.Study on the plant extracts for cosmetics preservatives[D].Wuxi:Jiangnan University,2017
[15]潘玉宁,孙彦敏,颜春荣,等.调味品产品中苯甲酸和山梨酸的添加水平调查[J].现代食品,2018,17:127-131PAN Yu-ning,SUN Yan-min,YAN Chun-rong,et al.Investigation on addition level of benzoic acid and sorbic acid in condiments[J].Modern Food,2018,17:127-131
[16]Ling M P,Lien K W,Wu C H,et al.Dietary exposure estimates for the food preservatives benzoic acid and sorbic acid in the total diet in Taiwan[J].Journal of Agricultural and Food Chemistry,2015,63(7):2074-2082
[17]Lino C M,Pena A.Occurrence of caffeine,saccharin,benzoic acid and sorbic acid in soft drinks and nectars in portugal and subsequent exposure assessment[J].Food Chemistry,2010,121(2):503-508
[18]GB 5009.28-2016,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]GB 5009.28-2016,National Food Safety Standards Determination of Benzoic Acid,Sorbic Acid and Saccharin Sodium in Foods[S]
[19]GB 5009.120-2016,食品安全国家标准食品中丙酸钠、丙酸钙的测定[S]GB 5009.120-2016,National Food Safety Standards Determination of Sodium Propionate and Calcium Propionate in Food[S]
[20]GB 5009.121-2016,食品安全国家标准食品中脱氢乙酸的测定[S]GB 5009.121-2016,National Food Safety Standards Determination of Dehydroacetic Acid in Food[S]
[21]GB 5009.31-2016,食品安全国家标准食品中对羟基苯甲酸酯类的测定[S]GB 5009.31-2016,National Food Safety Standards Determination of Parabens in Foods[S]
[22]GB/T 21915-2008,食品中纳他霉素的测定液相色谱法[S]GB/T 21915-2008,Determination of Natamycin in Foods by Liquid Chromatography[S]
[23]郝利平,夏延斌,陈永泉,等.食品添加剂[M].北京:中国农业大学出版社,2002HAO Li-ping,XIA Yan-bin,CHEN Yong-quan,et al.Food Addictives[M].Beijing:China Agricultural University Press,2002
[24]刘姗,杨柳,何述栋,等.杏鲍菇料酒的研制及风味研究[J].食品与发酵工业,2019,45(4):123-128LIU Shan,YANG Liu,HE Shu-dong,et al.Pleurotus eryngii cooking wine and its flavor[J].Food and Fermentation Industries,2019,45(4):123-128
[25]刘姗,杨柳,何述栋,等.酶解虾皮用于料酒生产的研究[J].中国调味品,2018,43(8):67-71,75LIU Shan,YANG Liu,HE Shu-dong,et al.Study on enzymatic hydrolysis of dried shrimp for cooking wine production[J].China Condiment,2018,43(8):67-71,75
[26]诸葛毅,胡炜,祝进,等.天然蜂蜜的抗菌机制研究与临床应用进展[J].中草药,2009,40(S1):61-63ZHU Ge-yi,HU Wei,ZHU Jin,et al.Research advances in clinical application and antibacterial mechanism of natural honey[J].Chinese Traditional and Herbal Drugs,2009,40(S1):61-63
[27]顾宇翔,王丁林,陈羽菲.食品中天然存在的食品添加剂成分综述[J].食品安全质量检测学报,2017,8(6):2312-2317GU Yu-xiang,WANG Ding-lin,CHEN Yu-fei.Review on naturally contained food additives in food[J].Journal of Food Safety Quality,2017,8(6):2312-2317
[28]苏敏,巩志国,宋姣,等.干制红枣中天然苯甲酸的测定及本底分析[J].中国食品添加剂,2017,3:152-156SU Min,GONG Zhi-guo,SONG Jiao,et al.The determination of natural benzoic acid in dried red dates and background analysis[J].China Food Additives,2017,3:152-156
[29]佳文.烘焙中常用的防腐剂以及作用机理[N].中国食品报,2016-12-05(005)JIA Wen.Preservatives Commonly Used in Baking and Their Mechanism[N].China Food Paper,2016-12-05(005)
[30]李凤琴,李玉伟,王晔茹,等.食品用防腐剂防腐效果测定和评价程序研究[J].卫生研究,2009,38(6):657-661LI Feng-qin,LI Yu-wei,WANG Ye-ru,et al.Study on development of the principles for determination and evaluation of antimicrobial effectiveness of food preservatives[J].Journal of Hygiene Research,2009,38(6):657-661
[31]陆正清.脱氢醋酸钠防腐剂在酱油生产中的应用研究[J].江苏调味副食品,2003,3:7-9LU Zheng-qing.Study on the application of dehydroacetic acid sodium preservative in soy sauce production[J].Jiangsu Condiment and Subsidiary Food,2003,3:7-9
[32]秦平.纳他霉素在焙烤食品中抑菌防腐的研究[D].成都:西华大学,2015QIN Ping.Research natamycin bacteriostatic preservative in bakery[D].Chengdu:Xihua University,2015
[33]冯治平,吴士业.复合防腐剂用于雪梨果汁保藏性能研究[J].食品研究与开发,2009,30(10):135-136,181FENG Zhi-ping,WU Shi-ye.Study on the preservation performance of compound antiseptic using in snow pear juice[J].Food Research and Development,2009,30(10):135-136,181
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